Step 1

Heat the oil in a deep lidded frying pan. Cook the onion, garlic, chilli and pepper for 10 minutes until starting to soften. Stir in the basmati, then cook for 3-4 minutes, stirring all the time.

Step 2

Mix in the chipotle paste and cook, stirring for a couple of minutes until fragrant, then tip in the tomatoes and stock, and stir well.

Step 3

Bring to a simmer then turn the heat down to low, put on a lid and cook for 15 minutes or until the rice is tender and cooked through. Stir through the coriander and serve with lime wedges for squeezing.