Green rice is, by my boyfriend's account, "by far your best recipe" (I never did find out if he was being nice or trying to hint that he doesn't like anything else…), and I have no idea how it hasn't made its way onto Guac yet before now. I cook this probably once a week, making a big batch that lasts at least four big portions.
Makes four big portions
1 big onion, roughly chopped
4 garlic cloves chopped
2 green chillies
Handful of parsley (including stalks)
Handful of coriander (including stalks)
Juice of one lime
500ml vegetable stock
Salt and pepper
Quick glug of rapeseed oil or sunflower oil
Rice - however much you use for four people- If you're going by the packet amount I think I usually make 6 portions
Put the onions, garlic, chillies, parsley, coriander and lime in a food blender. Blend until smooth. Take off the lid.
Add in half of the stock you've made- so 250 ml, a little salt, pepper, and a small amount of oil to add richness. Blend again. It should be quite a loose, thin soupy mixture, but when you take off the lid of the blender it should smell really punchy and pizazzy. Pizazzy is the best word here. You'll see. Heat a large sauce pan- one with a lid is best.
Cover the bottom with oil, then add in the rice and stir- this is to coat the rice so it doesn't go crazy soft. Fry the rice, stirring as you go. Just as it begins to stick to the bottom of the pan, add in the green stock from the blender- all of it- and mix it through the rice. Once the water from that has started to reduce, and the rice has started to soak it up, add in the remaining 250ml of stock leftover, and allow to bubble away for about 5-10 more minutes.
Make sure it doesn't stick to the bottom of the pan too much, although a little bit will just make this tastier. You may need a little more rice but the aim is not to have to drain it, so only add as much as you need.
When the rice is cooked, turn off the heat and wrap a clean tea towel over the lid of the saucepan, and place it back on the pan. If you don't have a lid, cover the pan with a tea towel all the same, it just won't quite seal it as much.
This will absorb the moisture from the steam of the rice and make the rice fluffier- perfect for filling into a burrito.