1 Heat the oil and stir-fry the onion until soft and glossy. Add the rice, garlic and spices and stir until all the rice is coated with oil.
2 Stir in the stock, as well as the sultanas and half of the tomatoes. Bring to the boil, then reduce the heat and simmer the rice for about 20–25 minutes. Add more stock if it has all been absorbed and boiled away before the rice is cooked.