600 ml chicken broth
175 g rice
2 tbsp fresh chopped cilantro
1 tbsp oil
1 tbsp curry paste
1 tsp ground cilantro
1 tsp ground cumin
1 chopped large onion
Salt and pepper
Cut 4 tomatoes in half, remove the heart and reserve.
Cut the remaining tomatoes into large pieces, mix with the chopped cilantro and reserve.
Fry the onion for 3 minutes in the oil and add the tomato halves, curry paste, coriander, cumin, salt and pepper.
Add rice, fry for 3 minutes and add chicken broth.
Cook at low heat until rice is ready.
Remove from heat and mix with chopped tomatoes.