Step 1 Start by preparing your ingredients. Finely dice the brown onion and the garlic cloves. If using chilli, slice it in half, remove the seeds then finely slice. If you want more spice, leave the seeds in. Step 2 In a medium-sized saucepan, heat the olive oil on medium heat and sauté the diced onion for 2-3 minutes, until translucent. Add the garlic, chilli (if using), ground cumin, and smoked paprika, and cook for about 1 minute until fragrant. Add the tomato paste and cook for another 2-3 minutes, stirring often, until the tomato paste has deepened in color. This takes away the rawness of the tomato paste and creates a richer, more intense flavor. Step 3 Add the rice, mix well and toast for about 2 minutes, until the rice is a little browned and starting to crackle. Add the chicken stock, salt, and pepper, and stir. Bring to a simmer, then lower the heat, cover, and cook undisturbed for 15 minutes. Step 4 Turn off the heat, fluff the rice with a fork, put the lid back on, and let it sit for another 10 minutes, or until ready to serve.
