Ingredients:


1 tbsp vegetable oil

2 garlic cloves, lightly crushed

2 small tomatoes, diced

1 1/2 tsp dried basil

1/4 tbsp salt (I used 1/2 tsp)

1 cup basmati rice

2 cups vegetable broth or water

Fresh basil leaves for garnishing



Method:


In a deep lidded saucepan, heat the vegetable oil over medium heat. Add the garlic, tomatoes, dried basil and salt. Cook uncovered, stirring frequently, until the tomatoes are slightly softened, 4 to 5 minutes.

Add the rice and mix well. Add the broth and bring to a boil.

Reduce the heat to low. Cover and cook until the rice is tender, 18 to 20 minutes. Do not lift the cover while the rice is cooking.
Remove from the heat. Remove the large garlic pieces. Serve hot, topped with fresh basil.