LIME GREEN RICE
June 11, 2017
- Yields: 20
1Preheat oven to 170 degrees Heat a saucepan and add 60g butter, sweat off onions, garlic and cook for 2 minutes without colouring, Add peppers and rice, stir well to combine, do not allow to colour
2add hot stock tomatillo salsa and seasoning. bring to boil and simmer for 5 minutes, transfer into a deep tray. and cover with foil
3cook for a further 50 minutes in the oven or until the rice is cooked but firm. Add the remaining 60g butter, herbs, peas, cumin, lime juice and sugar and spring onions, gently combine separating the grain of rice with a fork.