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. 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. Quickly stir the herb paste into the rice. Continue to cook over heat for another 2 minutes, stirring constantly. 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. Remove from the heat and leave to stand , with the lid covered for a few minutes. 6. Fluff the rice with a fork to seperate the grains and serve garnished with chopped coriander leaves or sprigs. ---------------------------------------------------------------------------
Nutrition
Ingredients
