Spanish Tomato Rice - Ben's Interpretation

Ingredients

1 cup cooked rice. Use day old cooked rice

½ cup cherry tomatoes, finely chopped (if fresh tomatoes are not available, use same amount of unflavored canned diced tomatoes)

1 red chili, deseeded and finely chopped

1 chef garlic (or two normal cloves), finely chopped

1 red onion, finely chopped

A few strands of saffron, soaked in a tablespoon of hot water, leave aside

1½ tablespoons of chicken stock concentrate

4 tablespoons olive oil

2 pieces star anise

Salt to taste

Ground pepper to taste

Fresh coriander, use the leaves, discard the stem

1 tablespoon toasted sunflower seeds or pine nuts

Direction –

a. Heat oil on medium flame

b. When hot (not smoking hot), sauté the star anise till fragrant

c. Add the garlic, chili, onion and sauté till onion is translucent

d. Add tomatoes

e. Add salt, pepper, chicken stock, saffron strands and water

f. Keep stirring till the sauce has reduced by about one third

g. Add rice, toss gently.

h. Remove the star anise

i. Add the coriander leave and sunflower seeds or pine nuts

j. Serve hot with tandoori chicken and cucumber & carrot raita.