If you want to add a scorching citrus kick to your dish, pick up a bottle of fermented hot sauce with green chilli, coriander, and lime!
This recipe will serves 2 people as a main course with the addition of a couple of roasted sweet potatoes and juicy peppers.
Serves 2 people as a main course with roasted sweet potatoes and peppers. So let's start with the ingredients.....
- 200 grams of white rice
- 375 ml vegetable stock
- 1 peeled garlic clove (got to keep the vampires away)
- Half an onion (or more if you're not going out on a date), chopped into small chunks
- 2 ripe and juicy jalapeño peppers
- 2 tablespoons extra virgin olive oil
- A big fistful of parsley
- An equally generous handful of coriander
- 1 lime (zest and juice)
In a food processor, smash together the herbs, onion, garlic, chilies, and a ladle of the stock to make a smooth, vibrant green purée.
Get the rice nice and brown: Dig out the old heavy-bottomed saucepan from your bottom drawer, get the oil nice and hot. Stir in the rice to evenly coat everything over a medium heat.
Get your cook on for a minute or two after you've stirred in your delicious bright green purée. After that, drizzle in the rest of the stock. Bring the little bad boy to a boil, then bring it down to a low simmer, cover the pot, and cook for 15 minutes, or until the rice is done.
TIP: Once the rice has been cooked to perfection (obvs), cover the pot with a clean tea towel and replace the lid. This will result in delightfully fluffy rice. Allow 10 minutes before serving to allow the tea towel to absorb any leftover liquid, leaving you with extra fluffy rice!
We hope you love this recipe and we'd definitely recommend it as an ideal thing to try alongside Vegan BBQ food or why not check out our range of vegan frozen meals for the times during the week when you are just too tired (or lazy) to cook.