Serves: 6 at home or 30 tastes in the classroom
Fresh from the garden: coriander, capsicum, garlic, green chillies, onion, parsley
- metric measuring spoons & cups
- chopping boards & non-slip mats
- 1 medium knife
- food processor
- heavy-based saucepan with lid
- wooden spoon
- tea towel
- serving bowls
- serving spoon
- 2 lightly packed cups roughly chopped parsley
- 1 cup roughly chopped coriander
- 4 large poblano chillies or green capsicums, seeded and roughly chopped
- 1 onion, chopped
- 2 garlic cloves, peeled and roughly chopped
- 2 deseeded green chillies
- 4½ cups chicken stock (or more depending on your rice)
- 4 tbsp sunflower oil
- 3 cups long-grain white rice
- salt to taste (if using homemade unsalted stock, add at least ½ tsp salt to the stock)
|What to do
- Set out your ingredients.
- Place the parsley, coriander, poblano chillies or capsicum, onion, garlic, green chillies and ½ cup of the chicken stock in the food processor. Pulse until smooth.
- Heat the oil in the saucepan on high heat. Add the rice and stir to coat all of the grains with oil. Spread out in an even layer. Let the rice lightly brown. When it starts to brown, stir it and spread it out in an even layer again so that more of the rice browns.
- Scrape out the parsley puree from the food processor and mix it into the rice. Cook for a minute or two.
- Add the rest of the chicken stock to the saucepan. Bring to a boil, then reduce the heat to a low simmer and cover the saucepan. Cook on a very low simmer for 15 minutes.
- Remove the saucepan from heat. Uncover the saucepan and place a clean tea towel on top of the rice, then recover with the lid. The towel will help absorb excess liquid as the rice continues to cook in its own steam.
- Let it sit for 20 minutes. Fluff the rice with a fork and serve.