Mexican rice is great as a vegetarian option, or served alongside grilled chicken.
- Heat the oil in a saucepan and gently cook the finely chopped onion and finely chopped garlic until tender.
- Add rice and brown in the oil while stirring. Add cumin and finely chopped capsicum and cook for 1 minute.
- Pour in the stock and finely chopped tomatoes, and season to taste, taking into consideration the salt content of the stock. Cover and turn the heat down as low as possible.
- Cook for 20 minutes until liquid has been absorbed and the rice grains are tender. Scatter with coriander leaves to serve.