Serves 6-8
- 2 medium ripe tomatoes, or 425g tin diced tomatoes
- 1 small yellow onion, root end trimmed and quartered
- 2 cloves garlic, roughly chopped
- ¼ cup extra-virgin olive oil
- 2 cups long-grain brown rice (do not rinse!)
- 1 red chilli, seeded and finely chopped
- 2 ½ cups vegetable stock
- 1 tbsp tomato puree
- 1 tsp salt, to taste
- ½ cup finely chopped fresh coriander
Preheat the oven to 190°C. In a blender, blend till smooth:
- 2 medium tomatoes or 425g tin tomatoes
- 1 small onion, quartered
- 2 clove garlic
Measure out 2 cups of the tomato mixture and discard the rest.
Warm ¼ cup extra-virgin olive oil in a large oven-safe pan over medium heat until shimmering. Add 2 cups long-grain brown rice (do not rinse!) and 1 red chill and cook, stirring occasionally, for about 2-3m.
Add the vegetable stock (watch out for splatters), tomato mixture, 1 tbsp tomato puree (add a little extra if you’re using fresh tomatoes that aren’t super flavorful), and 1 tsp salt. Stir to combine, then increase the heat to medium-high and bring the mixture to a boil.
Cover the pot with the lid and carefully transfer it to the oven. Bake until the liquid is absorbed (the rice will look dry when you take off the lid, but don’t worry) and the rice is tender, about 1hr15m to 1hr30m, stirring halfway through cooking.
Stir in ½ cup finely chopped fresh coriander and season to taste with additional salt, if necessary (I often add another ¼ to ½ teaspoon)
From Cookie and Kake