Mexican green rice with lamb
serves / 4 prep / 20 minutes cook / 10 minutes Ingredients
2 small bunches fresh coriander, coarsely chopped, plus extra, to serve
1 bunch fresh continental parsley, coarsely chopped
2 tbsp chopped pickled jalapeno chillies, plus 2 tbsp pickling liquid
2 green shallots, sliced
2 garlic cloves, chopped
1 tbsp extra-virgin olive oil
500g lamb rump steaks
1 tsp ground cumin
2 x 250g pkts 90-second long-grain rice
2 tbsp fresh lime juice, plus lime halves, to serve
Fresh rocket, to serve
Sliced long fresh green chilli, to serve
1. Process the coriander, parsley, pickled jalapeno and brine, shallot and garlic in a food processor until a coarse paste forms.
2. Heat the oil in a large frying pan over high heat. Add the lamb and cook for 2 minutes. Sprinkle the cumin over the lamb, then turn the lamb and cook for a further 2 minutes for medium or until cooked to your liking. Season. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest. Thinly slice the lamb.
3. Meanwhile, heat the rice following the packet directions and add to the frying pan. Stir in three-quarters of the herb paste until well combined. Reduce the heat to low and cover the pan. Cook for 2-3 minutes to develop the flavours. Stir in the lime juice.
4. Divide the rice mixture among serving bowls and top with the lamb. Dollop with the remaining herb paste. Top with the rocket, sliced chilli and extra coriander. Serve with lime halves.
TIP: Don’t rinse the frying pan after cooking the lamb in Step 2 and before adding the rice in Step 3. The pan juices add loads of flavour to the rice.