INGREDIENTS:

• 3 cups long grain white rice

• 6 cups chicken bone broth (or vegetable broth for vegetarians)

• 6 cloves garlic (finely chopped)

• 1 ½ white onion (finely chopped)

• 7 tbsp tomato paste

• ¾ tsp salt

• 1-3 tsp diced seeded pickled jalapeños (adjust based on spice preference)

• 5 sprigs fresh coriander (rinsed, dried, and roughly chopped)

• 1 ½ cups corn kernels

• 1 ½ cups peas

INSTRUCTIONS:

1. Prepare the Base:

   • Heat oil in a 5-liter pot over medium heat.

   • Add garlic and onion to the pot. Cook for about 4 minutes until the onions become translucent (avoid browning).

2. Cook the Rice:

   • Add the rice, chicken bone broth, salt, and tomato paste. Stir well to dissolve the tomato paste into the liquid.

3. Add Vegetables:

   • Stir in the jalapeños, corn kernels, peas, and chopped coriander.

4. Simmer:

   • Cover the pot and bring the mixture to a simmer.

   • Once simmering, lower the heat to low, maintaining a gentle simmer. Let it cook for about 15 minutes or until the liquid is absorbed.

5. Rest the Rice:

   • Remove from heat and keep the lid on. Let the rice rest for 10 minutes. This allows the residual liquid to be absorbed fully, ensuring fluffy rice rather than sticky rice.

6. Fluff and Garnish:

   • After resting, fluff the rice with a fork and top with fresh coriander leaves before serving.

Serve:

This flavourful rice is perfect as a side dish with grilled meats, tacos, or as a base for a delicious vegetarian meal. Enjoy the vibrant, zesty flavours! 🍚🌿🌶️