Green Coriander Rice Recipe

Name: Green Coriander Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large green capsicum, roughly chopped and seeds removed (green bell pepper); 1 onion, roughly chopped; 1 garlic clove, crushed; 1/4 cup fresh coriander, leaves only (cilantro); 1/3 cup flat leaf parsley; 1 teaspoon butter or 1 teaspoon margarine; 2 teaspoons virgin olive oil or 2 teaspoons macadamia nut oil; 1 cup long-grain white rice; 600 ml boiling chicken stock or 600 ml boiling vegetable stock; fresh ground pepper, to taste; 1 tablespoon coriander leaves, chopped (to garnish)

Servings: persons

1 large green capsicum, roughly chopped and seeds removed (green bell pepper)
1 onion, roughly chopped
1 garlic clove, crushed
1/4 cup fresh coriander, leaves only (cilantro)
1/3 cup flat leaf parsley
1 teaspoon butter or 1 teaspoon margarine
2 teaspoons virgin olive oil or 2 teaspoons macadamia nut oil
1 cup long-grain white rice
600 ml boiling chicken stock or 600 ml boiling vegetable stock
fresh ground pepper, to taste
1 tablespoon coriander leaves, chopped (to garnish)

1
Place the capsicum, onion, garlic, coriander and parsley in a food processor. Blend to a fine paste. If you dont have a processor- chop ingredients as finely as possible or use a mortar and pestle. Set aside.
2
In a saucepan, heat the butter and oil. Add the rice and fry gently for 2 to 3 minutes- until the grains become translucent.
3
Quickly stir the herb paste into the rice. Continue to cook over heat for another 2 minutes, stirring constantly.
4
Pour in the boiling stock and season with pepper. Bring to the boil and then reduce the heat to a simmer. Cover and cook 10- 15 minutes, or until the rice is tender and the stock has been absorbed. Watch closely after the 10 minute mark and add some extra water if more liquid is required.
5
Remove from the heat and leave to stand , with the lid covered for a few minutes.
6
Fluff the rice with a fork to seperate the grains and serve garnished with chopped coriander leaves or sprigs.

500

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large green capsicum, roughly chopped and seeds removed (green bell pepper), 1 onion, roughly chopped, 1 garlic clove, crushed, 1/4 cup fresh coriander, leaves only (cilantro), and more.

Yes, Green Coriander Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Coriander Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions