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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I haven't made it yet but I think I'll cut back on the salt. Ingredients:
1 bunch cilantro |
1/4 red onion, chopped |
2 garlic cloves |
1 tablespoon kosher salt (i'll use less) |
1 teaspoon cumin |
1/2 cup beer |
1 -2 tablespoon vegetable oil (i'll use coconut oil) |
2 cups long-grain rice |
2 cups chicken broth |
1 cup frozen peas and carrot, thawed |
Directions:
1. Puree cilantro, red onion, garlic cloves, beer, kosher salt and cumin in a blender.
2. Fry the mixture in a pot with a few tablespoons of oil, stirring, until fragrant, 5 minutes.
3. Add the long-grain rice; stir until glossy.
4. Add chicken broth and simmer for 20 minutes.
5. Stir in thawed frozen peas and carrots; let sit 5 minutes.
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