Peruvian-style coriander rice

Ingredients for 4 servings:

• 200 g long grain rice
• 1 bunch of coriander leaves
• 1 onion(s)
• 1 clove(s) garlic
• 1 red bell pepper(s)
• 50 g peas, fresh or frozen
• olive oil
• Salt
• pepper
• e.g. chili pepper(s)

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Colorful side dish

Clean and wash the coriander, deseed and chop the chili pepper, chop the onion and garlic, and blend everything with 100 ml of water in a blender until smooth. If using fresh peas, remove the seeds from the pods, and clean, wash, and dice the bell pepper. Briefly brown the rice in hot oil in a pot and stir in the prepared coriander mixture. Fry briefly again. Add enough water to cover the rice twice. Bring to a boil, stir in the fresh peas and diced bell pepper, reduce the heat, and cover so that the steam can escape. Then simmer the mixture on low heat for ten minutes. If using frozen peas, add them five minutes before the end of the cooking time. Once the cooking time is up, remove the pot from the heat and let it steam with the lid closed for 5-10 minutes.