Tomato herb rice

This fragrant tomato and herb rice is a must for any Mexican fiesta.

Place rice, stock, tomato paste and 3/4 cup cold water in a heavy-based saucepan over high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 to 12 minutes or until liquid is absorbed. Remove from heat. Stand for 5 minutes.
Fluff rice with a fork. Add beans, onion, coriander and currants. Season with salt and pepper. Toss to combine. Serve.

Source

2 cups white long-grain rice

2 cups Massel salt reduced chicken style liquid stock

2 tbsp tomato paste

400g can red kidney beans, drained, rinsed

3 green onions, thinly sliced

1/4 cup chopped fresh coriander leaves

2 tbsp currants

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