A vibrant and flavorful rice dish infused with fresh herbs and spices, perfect for any meal.
Blend the capsicum, onion, garlic, coriander, and parsley into a smooth paste using a food processor.
If you don't have a food processor, finely chop the ingredients or use a mortar and pestle.
Heat the butter and olive oil in a saucepan over medium heat.
Ensure the butter doesn't brown; it should just melt and mix with the oil.
Add the rice to the saucepan and stir for a few minutes until the grains become translucent.
Toasting the rice enhances its flavor and helps keep the grains separate.
Mix the herb paste into the rice and cook for another 2 minutes, stirring constantly.
Stirring constantly ensures the paste evenly coats the rice.
Pour in the hot vegetable stock, season with ground pepper, and bring to a boil.
Use hot stock to maintain the cooking temperature of the rice.
Reduce the heat to low, cover the saucepan, and simmer for 10-15 minutes until the rice is tender and the liquid is absorbed.
Check the rice occasionally and add a splash of water if it looks too dry.
Remove the saucepan from heat and let it sit covered for 5 minutes.
Resting allows the rice to finish cooking and absorb any remaining moisture.
Fluff the rice with a fork and garnish with chopped coriander leaves before serving.
Fluffing the rice with a fork helps separate the grains for a better texture.
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