Ingredients

Instructions

  1. Place the oil in a saucepan (medium) and cook the onion until translucent.
  2. Add the garlic, cumin and chilli and fry over a medium heat until fragrant (about 1 - 2 minute).
  3. Add the rice, stock and paste, stir to combine.
  4. When ALMOST to the boil, transfer to a 2 litre (8 cup) capacity oven proof dish with a lid.
  5. Cover and bake at 180oC for 35-40 minutes (or until cooked).
  6. Remove from the oven and let sit for 5 minutes before serving.