Ingredients
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1 large green capsicum, roughly chopped and seeds removed (green bell pepper)
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1 onion, roughly chopped
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1/4 cup fresh coriander, leaves only (cilantro)
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1/3 cup flat leaf parsley
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1 teaspoon butter or 1 teaspoon margarine
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2 teaspoons virgin olive oil or 2 teaspoons macadamia nut oil
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1 cup long-grain white rice
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600 ml boiling chicken stock or 600 ml boiling vegetable stock
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1 tablespoon coriander leaves, chopped (to garnish)
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1 garlic clove, crushed
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fresh ground pepper, to taste
Instructions
- 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.
- In a saucepan, heat the butter and oil. Add the rice and fry gently for 2 to 3 minutes- until the grains become translucent.
- Quickly stir the herb paste into the rice. Continue to cook over heat for another 2 minutes, stirring constantly.
- 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.
- Remove from the heat and leave to stand , with the lid covered for a few minutes.
- Fluff the rice with a fork to seperate the grains and serve garnished with chopped coriander leaves or sprigs.