This Easy Green Rice recipe is as at home served with an Indian inspired curry as with a South American feast (call it Arroz Verde) or simple chicken and grilled veg. Super tasty, super versatile, super easy and fool proof – this will be your new go-to side dish!
Top, tail and peel 200g Onion. Cut into large chunks and add to the bowl of a small processor.
Add 1 tbsp Garlic Paste, 2 tsp Sea Salt Flakes and 1 tbsp Vegetable Oil.
Blitz until the onion is pureed. You might need to stop, scrape the edges and re-blitz.
Roughly cut 10g Fresh Coriander (stalks and all) and add to the mixer.
Blitz again until the coriander is pureed.
Scrape out the paste into a medium saucepan. Fry over a high heat for 2 minutes until the raw smell from the onion has gone. You don’t want to colour the paste so turn the heat down if needed.
Rinse 250g Basmati Rice under cold water in a sieve until the water stops running white. Add it to the pan stir to coat the rice in the flavourful paste.
Add 600ml Water and stir again. Bring the water up to a boil.
Add a lid to the pan and move it to the lowest heat available. Do not touch it for 10 minutes.
After 10 minutes turn the heat off but still do not touch the pan for another 10 minutes (you can move it but don’t peek. It is important to not remove the lid.
Mix the rice with a fork to distribute the herbage and fluff the rice.