Coriander Rice Peruvian Style
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g lon rain rice
- 1 bunch coriander greens
- 1 onion (s)
- 1 clove garlic
- 1 red pepper (s)
- 50 g peas, fresh or frozen
- olive oil
- salt
- pepper
- chilli pepper (s)
Print Recipe
Pin Recipe Instructions
- Clean and wash the coriander, remove the seeds from the chilli and chop, chop the onion and garlic and puree everything in a blender with 100 ml of water.
- If fresh peas are used, peel the seeds from the pods, clean, wash and dice the peppers.
- Briefly brown the rice in hot oil in a saucepan and stir in the prepared coriander mixture. Let it fry again briefly. Top up with enough water to double the rice. Bring to the boil, stir in the fresh peas and diced paprika, turn down the heat and put a lid on so that the steam can escape on the side. Then let it simmer on a low flame for ten minutes.
- If frozen peas are used, they can only be added five minutes before the end of the cooking time.
- At the end of the cooking time, take the pot off the stove and leave it to steam for 5 - 10 minutes with the lid closed.
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