Green Mexican Rice

• 250 ml Chicken stock
• 125 ml Water
• 250 ml Uncooked rice (long grain rice such as indica rice)
• 1/4 small Onion
• 1 clove Garlic (finely chopped)
• 6 to 8 stalks worth Fresh coriander (cilantro) leaves
• 3 thin stalks Green onion (optional)
• 1/2 Jalapeno pepper (leave out if you don't like spicy food)
• 1/3 tsp Salt
• 1 dash Pepper
• 2 tsp Olive oil
• 1 Lemon wedges

1. Wash the rice, soak in water for about 20 minutes, and drain into a sieve.
2. Finely chop all the vegetables.Take the seeds out of the jalapeno pepper, and chop it finely.
3. Heat up the olive oil in a thick-bottomed pan.
4. Saute the vegetables from Step 2 until softened.
5. Add the rice, and saute until it turns a bit translucent.
6. Add the chicken stock and water to the pan.
7. Turn the heat up to high and bring to a boil while stirring with a wooden spatula.
8. Cover the pan with a lid, turn the heat down to low and cook for 15 minutes.
9. Turn the heat off and leave to steam for 10 minutes.
10. Mix the rice up well.
11. Arrange on serving plates alongside the main dish.
12. (Serve with lemon wedges on the side if you like.)
13. Variation no.
14. 1: Mexican-Style Sauteed Chicken Thighs (see.
15. This goes so well with this green rice.
16. I highly recommend it.
17. For your reference: If you have a lot of coriander left over, immerse the stem ends in a bowl filled with water and cut them with scissors under water.
18. Immediately put the coriander in a cup of water.
19. (continued) Cover the coriander with a plastic bag and store in the refrigerator; and this way it will stay fresh for about a week.
20. (Be sure the leaves don't get wet.)

chicken, water, rice, onion, clove garlic, coriander, thin stalks green onion, pepper, salt, pepper, olive oil, lemon wedges

Taken from cookpad.com/us/recipes/158435-green-mexican-rice (may not work)