Mexican Red Rice

Heat oil in a large saucepan over medium heat. Add garlic, stir briefly, then add onion. Cook for 4 - 5 minutes until translucent (not browned / golden).

Add rice, broth, salt and tomato paste. Stir until tomato paste is dissolved.

Plonk in jalapeno and coriander. Cover, bring to simmer, then lower heat to low so the water is simmering gently.