Spicy Rice with Leftover BBQ Skewers

Place 6 tomatoes in a lightly oiled pan.

Add a diced onion, a head of garlic, and some chili to the center of the pan.

Cover the pan and let everything cook on low heat for 10 minutes until the tomatoes are soft.

Once cooked, peel the skin off the tomatoes and mash everything together with a fork until you have an aromatic mix.

Season the mixture with salt, black pepper, chicken stock powder, and smoked paprika, then mix well.

Add 2 cups of cooked long-grain white rice to the sauce.

Fold and mix the rice gently with the sauce until well combined.

Transfer the rice to a serving plate.

Garnish with a generous amount of chopped spring onions and serve with leftover BBQ skewers.