Green Coriander Rice

11 ingredients
6 steps

Ingredients

  • 1 large green capsicum, roughly chopped and seeds removed (green bell pepper)
  • 1 onion, roughly chopped
  • 1 garlic clove, crushed
  • 1/4 cup fresh coriander, leaves only (cilantro)
  • 1/3 cup flat leaf parsley
  • 1 teaspoon butter or 1 teaspoon margarine
  • 2 teaspoons virgin olive oil or 2 teaspoons macadamia nut oil
  • 1 cup long-grain white rice
  • 600 ml boiling chicken stock or 600 ml boiling vegetable stock
  • fresh ground pepper, to taste
  • 1 tablespoon coriander leaves, chopped (to garnish)

Directions

  1. 1
    Place the capsicum, onion, garlic, coriander and parsley in a food processor. Blend to a fine paste. If you dont have a processor- chop ingredients as finely as possible or use a mortar and pestle. Set aside.
  2. 2
    In a saucepan, heat the butter and oil. Add the rice and fry gently for 2 to 3 minutes- until the grains become translucent.
  3. 3
    Quickly stir the herb paste into the rice. Continue to cook over heat for another 2 minutes, stirring constantly.
  4. 4
    Pour in the boiling stock and season with pepper. Bring to the boil and then reduce the heat to a simmer. Cover and cook 10- 15 minutes, or until the rice is tender and the stock has been absorbed. Watch closely after the 10 minute mark and add some extra water if more liquid is required.
  5. 5
    Remove from the heat and leave to stand , with the lid covered for a few minutes.
  6. 6
    Fluff the rice with a fork to seperate the grains and serve garnished with chopped coriander leaves or sprigs.

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