This baked Spanish rice is a trip to Latin America in a rustic bowl. Imagine sweet fire roasted tomatoes, smoky cumin, a kiss of paprika, plus a good pinch of fragrant coriander seeds
Heat up the olive oil in a large cast iron skillet on medium low flame. Add the onion with a pinch of sea salt and sauté for a few minutes until translucent.
Add the diced carrots and sauté for a few more minutes. Stir in the garlic, coriander seeds, Mexican seasonings, red pepper flakes, smoked paprika, ground cumin and sea salt and give it a nice toss to coat.
Stir in the sprouted rice medley and toss to coat in the olive oil and spices. Add the canned tomatoes and the water and bring to a gentle simmer together.