- 250g basmati rice
- 250ml jar Mexican salsa, or homemade tomato salsa (see related recipes)
- 600ml vegetable or chicken stock
- coriander, to serve
In a medium saucepan, combine basmati rice and salsa. Heat for 2-3 mins, then add stock. Mix together, bring to the boil, then cover and simmer over a very low heat. Cook for 10-12 mins or until the rice is tender. Serve scattered with coriander.