Vegan Mexican tomato rice

Ingredients for 2 servings:

• 1 onion(s)
• 250 ml vegetable stock, possibly more
• 4 tsp tomato paste
• 2 large tomatoes
• 1 jalapeño(s), optional
• 1 garlic clove(s)
• some olive oil or other oil
• 10 tbsp long grain rice
• salt and pepper
• some lime juice
• e.g. chopped coriander leaves for garnishing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel and finely chop the onion, and puree it with the stock, tomato paste, and tomatoes. This should make about 400 ml. If it’s too small, top up the amount with stock or water. Now finely chop the jalapeño and garlic. Place the rice in a sieve and rinse with cold water until the water runs clear. Heat a little oil in a small saucepan and briefly sauté the jalapeño and garlic. Add the rice and sauté briefly until translucent. Deglaze with the onion mixture, stir, and bring to a brief boil. Stir again and simmer over low heat for 15-20 minutes until the rice is tender. Stir occasionally if necessary to prevent the rice from burning. Tip: Depending on the consistency, cook the rice a little longer to evaporate more of the water, or add a little stock to make it a little more liquid again. Season the rice with salt, pepper and lime juice and sprinkle or mix in the chopped coriander.