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Method
- 01
Prepare the ingredients
8 minHands-onChop the onion, garlic and coriander. Measure the stock, seasonings and lime juice.
- 02
Rinse the rice
3 minHands-onRinse in a sieve until the water runs mostly clear and drain well.
- 03
Soften the onion
5 minHands-onHeat the oil in a lidded saucepan and soften the onion for 5 minutes.
- 04
Add the aromatics
1 minHands-onAdd the garlic, cumin and paprika and stir for 30 seconds.
- 05
Toast and bring to the boil
3 minHands-onStir in the rice for 1 minute. Pour in the hot stock and bring to the boil.
- 06
Cook covered
15 minHands-off · check as directedCover, turn to the lowest heat and cook for 12 to 15 minutes until the liquid is absorbed. Avoid lifting the lid repeatedly.
- 07
Take off the heat
1 minHands-onMove the covered pan off the heat.
- 08
Rest the rice
10 minHands-off · check as directedLeave covered for 10 minutes.
- 09
Fluff and finish
2 minHands-onFluff and fold in the lime and coriander. Taste before adding salt.
Equipment check
1 items required
- Hob and suitable pan
Check the listed equipment and capacity before you start.
Recipe diagnostics
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