- 1 large onion, chopped
- 2 Tablespoons vegetable oil
- 2 teaspoons tomato paste
- 160 g cooked rice
- 1 green chili, seeded and chopped
- 100 ml meat or vegetable stock
Heat up the oil in a frying pan and sweat off the onion.
Add the tomato paste and chili and cook on medium heat while stirring, about 2 minutes.
Then, add the rice and continue stirring. Pour in the stock and bring the to a boil.
Reduce the heat and allow to simmer until almost all of the stock has evaporated.
Vegetarian and vegan (if using vegetable stock), gluten free, lactose free, nut free.