Mexican Rice

2 large onions, peeled and chopped
3–4 garlic cloves, minced
1/4 cup olive oil
1/2 tsp ginger
1/2 tsp ground coriander seeds
1/4 tsp ground cloves
1/4 tsp freshly ground black pepper
2 cups long-grain white rice
3 cups puréed tomatoes
2 tsp salt
1 1/2 cups boiling water

  • Sauté the onions and garlic in the olive oil until the onions are a golden colour. Add the ginger, coriander, cloves and pepper. Stir and then add the rice. Continue cooking the mixture, stirring often, until the rice is coated.
  • Add the tomatoes, salt and boiling water. Stir once, then cover and simmer over low heat for 25 minutes, or until all the liquid is absorbed.

Makes 8 servings