Peruvian Coriander Rice

2 cups white long grain rice, washed

1 bunch coriander, blended with ¼ cup of water and a pinch of salt

2 tbsp vegetable oil

1 medium red onion, chopped

2 garlic cloves, crushed

2 tbsps aji amarillo paste

2 tsp cumin

1 cup Guiness

1½ cup chicken stock

Salt and pepper, to taste

Blend coriander with water and salt. Reserve.

In a saucepan, heat vegetable oil on medium low, saute onion with some salt for 5 minutes.

Add garlic and cook for 2 minutes.

Add cumin and aji amarillo paste and cook for a 2 minutes.

Increase heat to medium high add Guiness and cook for 2 minutes.

Stir-in blended coriander and let it cook for 2 minutes.

Add chicken stock, capsicum. Season with salt and ground pepper.

Reduce heat to low, cover and simmer for 15 to 20 minutes. Once the rice is ready, fluff it up with a fork.

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