Spiced tomato rice

Ingredients

• 350 g rice long-grain
• 500 ml vegetable stock 
• 200 ml passata 
• 1 tsp ground cumin 
• 1 tsp chili powder 
• 1 handful parsley 

Equipment

• frying pan

Directions

1. Place the rice in a pan with the stock and passata. Bring to the boil, cover and simmer for 10-12 mins. Take off the heat, stir in the cumin and chilli powder, then cover and rest for 5 mins more. Fluff with a fork and serve scattered with parsley.