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.


120 g Butter

300 g spring onions, finely sliced

3 garlic cloves, crushed

120 g green pepper diced

655 g long grain rice

1370 ml vegetable stock

100 g tomatillo salsa

5 g salt

50 g fresh coriander, freshly chopped

50 g flat parsley, finely chopped

100 g peas, cooked

5 g ground cumin

20 ml lime juice

2 g caster sugar

100 g spring onion, sliced



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