Chili cilantro rice
Instructions:
- 1 fresh habanero chili, seeded and roughly chopped
- 1 fresh jalapeño chili, seeded and roughly chopped
- A large handful of fresh cilantro leaves, roughly chopped, plus a few torn leaves for garnish
- 1 tsp ground cumin
- Juice of 1 lemon
- 1â„2 tsp kosher salt
- Freshly ground black pepper
- 2 tbsp olive oil
- 2 cups long grain rice
- 1 large white onion, chopped
- 2 celery ribs, chopped
- 2 carrots, chopped
- 5 cups vegetable stock
- 1 cup raw cashew nuts (optional)
- 1 tbsp butter
- Purée the chilies and chopped cilantro with the cumin, lemon juice, salt, and lots of pepper in a blender, stopping occasionally to scrape down the sides as necessary.
- Heat the oil in a heavy-based pan. Add the rice and sauté, stirring, until lightly golden, about 2 minutes. Add the onion, celery, and carrots, and sauté for 1 more minute, stirring. Stir in the spice paste and then the stock.
- Add the cashews, if using. Bring to a boil, stirring. Reduce the heat, partially cover, and simmer gently until the rice has absorbed the liquid and is just tender, about 20 minutes.
- Stir in the butter. Taste and add more seasoning, if necessary. Serve hot or cold, garnished with torn cilantro.
- When time is short, rather than making the paste, just add the minced chilies and half the cilantro with the other flavorings after sautéing the vegetables. Stir in the rest of the cilantro at the end of cooking.
- ServeS 4
- PreP time: 20 minuteS
- Cook time: 20 minuteS