Baked Mexican Rice Vegetarian

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A tomato based mexican rice. can be made the day before and re-heated (easy for entertaining). this resembles our favourite mexican restaurant's rice dish that i love. if you double, add extra cooking time.

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Steps

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Place the oil in a saucepan and cook the onion until translucent.

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Add the garlic , cumin and chilli and fry over a medium heat until fragrant.

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Add the rice , stock and paste , stir to combine.

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When almost to the boil , transfer to a 2 litre capacity oven proof dish with a lid.

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Cover and bake at 180oc for 35-40 minutes.

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Remove from the oven and let sit for 5 minutes before serving.

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Ingredients

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oil, onion, garlic, ground cumin, chili powder, white rice, chicken, tomato paste