KEY POINTS:
A rice dish cooked in tomatoes and chicken stock with peppers, chicken, cumin and coriander to tempt the tastebuds
Serves 4
1 Tbs olive oil
1 small onion, finely sliced
4 cloves garlic, crushed
1 tsp cumin seed
1 tsp ground cumin
2 red chillies, finely sliced
1 cup long grain white rice
1 double chicken breast, sliced
1 Tbs tomato paste
1 tin crushed tomatoes
1/4 cup white wine
1 cup chicken stock
1 green capsicum, seeds removed and sliced
Salt and freshly ground black pepper
Fresh coriander
1. Heat oil in a large pan. Saute the onion, garlic, cumin and chillies until they begin to brown.
2. Add the rice and chicken, stirring to coat the rice with the other ingredients.
3. Add the tomato paste, tomatoes, wine and stock, stir to combine. Cover the pan and let simmer for 20 minutes without removing the lid.
4Lift the lid and stir through the green pepper, season and serve with fresh coriander.
