- 1 large green capsicum, quartered and seeded
- 1 onion, quartered
- 1 clove garlic, crushed
- 1/2 cup (15 g) fresh coriander leaves
- 1/2 cup (10 g) fresh flat-leaf parsley
- 2 teaspoons (10 g) butter
- 2 teaspoons extra virgin olive oil
- 1 cup (200 g) long-grain white rice
- 600 ml boiling chicken stock
- salt and pepper
- sprigs of fresh coriander, to serve
- Put the capsicum, onion, garlic, coriander and parsley in a food processor and blend to a very finely chopped paste. Alternatively, very finely chop them all together with a knife.
- Heat the butter and oil in a large saucepan, add the rice and fry gently for 2–3 minutes, or until the grains are translucent. Remove from the heat and stir in the herb paste.
- Return to the heat and cook for 2 minutes, stirring all the time.
- Pour in the boiling stock, and season with salt and pepper to taste.
- Bring to the boil, then reduce the heat, cover and cook very gently for 10–15 minutes, or until the rice is tender and the stock has been absorbed. Remove from the heat and leave to stand, with the pan still covered, for 3–4 minutes.
- Then fork through to separate the grains.
- Serve hot, garnished with coriander sprigs.