Rice Timbales

• 2 tbsp olive oil, plus more for the ramekins
• 1/2 red bell pepper, seeded and finely diced
• 2 shallots, finely chopped
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp sesame seeds
• 1/2 tsp dried oregano
• 1 1/2 cups long grain rice
• 3 cups hot chicken stock
• 1/4 tsp salt
• 1/4 cup olive oil
• Grated zest and juice of 1 lemon
• 2 tbsp chopped parsley
• 6 individual ramekins

1. Heat the oil in a medium saucepan pan over medium-low heat.
2. Add the red pepper and shallots and cook for 5 minutes.
3. Add the coriander, cumin, sesame seeds, and oregano and cook for 2 minutes.
4. Add the rice and stir well.
5. Add the stock and salt and bring to a boil.
6. Reduce heat to medium-low, cover and cook about 17 minutes, until rice is tender.
7. Heat the olive oil, lemon zest and juice in a saucepan until boiling.
8. Stir in the parsley.
9. Lightly oil the ramekins.
10. Spoon equal amounts of the rice into the ramekins and press firmly with the back of a spoon.
11. Turn out the rice out on to plates and drizzle the hot lemon oil over each.
12. Serve hot.
13. Variation: Vegetarian Timbales
14. To make the timbales suitable for vegetarians, simply replace the chicken stock with vegetable stock.

olive oil, red bell pepper, shallots, ground coriander, ground cumin, sesame seeds, oregano, long grain rice, chicken, salt, olive oil, lemon, parsley, individual ramekins

Taken from www.cookstr.com/recipes/rice-timbales (may not work)