So darn delicious and nutritious!
A simple dish to add some colour to your table.
4 garlic cloves
1/2 onion, diced
1 small handful of pitted green olives
60g coriander (use parsley if you are a hater)
1 small handful of pickled jalapeno peppers – less if you are not a chilli head
1 cup whole milk
cold water enough to cover the rice and have an extra 2cm liquid on top
2 cups basmati rice, if using brown basmati cook for longer.
Blend the first six ingredients until it is a relatively smooth paste then add this to a non stick pan along with the rice and sautee for a few minutes until the smells fill the air and your mouth starts watering. then add the milk and water and bring to the boil. Pop a lid on and wait patiently for the rice to do its magic. You will know the rice is ready as it starts to bend and lift off the surface, this will take around 18 minutes depending on your altitude and water quality.
Absolutely epic served with corn on the cob, paprika and garlic marinaded chicken and smashed avo with my epic chilli sauce (seriously addictive!)