Ingredients

· 2 tablespoons olive oil

· 1 onion

· 2 peppers

· 4 garlic cloves

· 1 teaspoon cumin seeds

· 1 tablespoon tomato purée

· A pinch of sweet smoked paprika

· 250 g rice

· 450 ml vegetable stock

· Coriander and spring onions, to serve
Method

Heat the oil in a saucepan with a lid, then add the onion, pepper, garlic and cumin and sizzle gently for 10 minutes until the vegetables are soft and golden. Stir in the tomato purée and smoked paprika and cook for one minute, then stir in the rice. Pour over the stock, then cover and bring to the boil. Stir quickly, then cover again and place on the lowest heat possible. Simmer for 10 minutes. Turn off the heat and leave, covered, for a further 10 minutes. If serving straightaway, stir through the coriander and spring onions.