Spicy Mexican Green Rice

This fresh tasting rice is a excellent when served alongside Mexican dishes and compliments their flavours nicely. It is dairy-free and gluten-free.

Preparation time - 15 minutes
Cooking time - 25 minutes

Ingredients (serves 4)

1 onion

1 green pepper

1 fresh red chilli

1 vegetable stock pot

500ml water

a large bunch of coriander

5 garlic cloves

1 cup basmati rice

To cook

1. Half the onion but leave unpeeled. Add to a heavy based pan along with the unpeeled garlic, chilli and green pepper.

 

2. Cook on a high heat until charred all over.

3. Boil the water and create the stock. Roughly chop the coriander.

4. Peel the onion and garlic. Add them to the stock along with the chilli, onion and coriander.

5. Blend until smooth.

6. Add rice to a the pan and cook on a high heat until lightly browned. This adds a nutty flavour and burns off the starch to prevent the rice sticking together. 

7.  Add blended mixture to rice. Simmer for around 10 minutes on a high heat, topping up with water if required.

8. Lower to a medium heat and cook until rice is soft and soaked up the excess liquid.

9. Stir the rice and serve.

Alternatives

The rice is mildly spicy but the amount of chilli can be adjusted to taste. The rice goes well with Mexican dishes such as Chilli or Meatballs.