Cilantro Rice

This dish is inspired from  Peruvian recipe "Arroz Con Pollo".  It is a recipe made with rice, chicken broth, chicken, cilantro juice and vegetables. I wanted to make it vegetarian so modified a little to fit to my taste.  It came out flavorful and delicious.

                    

Yield: 6 to 8 Servings

Ingredients

Rice: 2 Cup (any type of rice can be used) - I used Basmati soaked for an hour

Cilantro Leaves: 1 bunch

Lemon Juice:  2 table spoon (I also used chunk as it gives nice flavor)

Vegetables: Frozen Green beans, Peas, Carrots (½ Cup)

Ginger- small piece

Cooking Oil - 2 table spoon

Mustard Seeds (¼ table spoon)

Cloves (6)

Bay Leaves (2)
Turmeric: ¼ table spoon

Salt and Pepper to taste

 Directions:

Combine Cilantro and Ginger, blend in a blender. I used water to make it smooth. If you like, you can use vegetable broth as well. Set aside.

Heat oil in a cooking pan over medium high heat. Add few cloves, mustard seeds and bay leaves. When seeds start to crack, add vegetables and stir it for a while. 

 After about a minute, add rice, turmeric powder, and  stir to coat everything well. 

Then, pour  cilantro mixture and stir to combine. Add salt and pepper to taste.  Add 1.5 cups of warm water or broth into the rice and stir well to combine everything. Bring it to boil, then reduce the heat to low/ medium low. Add  lemon juice and chunks. Cover and cook until the rice is tender, about 10-12 minutes.

 Turn off the heat and let the rice sit for 2-3 minutes. Serve it warm with chutney and curry.

                    "Enjoy the Peru Delight in Nepali Version "