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Mexican green rice with lamb
Mexican green rice with lamb
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Mexican green rice with lamb - a quick and tasty gluten-free dinner option.
Ingredients:
  • 2 small bunches fresh coriander, coarsely chopped, plus extra, to serve
  • 1 bunch fresh continental parsley, coarsely chopped
  • 40.00 ml chopped pickled jalapeño chillies, plus 40.00 ml pickling liquid
  • 2 green shallots, sliced
  • 2 garlic cloves, chopped
  • 500g lamb rump steaks
  • 2.50 gm ground cumin
  • 2 x 250g pkts 90-second long-grain rice
  • 42.00 gm fresh lime juice, plus lime halves, to serve
  • Fresh rocket, to serve
  • Sliced long fresh green chilli, to serve
Instructions:
  • Combine the coriander, parsley, pickled jalapeño and brine, shallot, and garlic in a food processor and pulse until a coarse paste forms.
  • In a large frying pan over high heat, sizzle the oil before adding the lamb. Sear for 2 minutes. Sprinkle cumin on the lamb, flip it, and cook for another 2 minutes to reach medium or your desired doneness. Season to taste. Rest the lamb covered with foil on a plate for 5 minutes. Slice thinly and serve.
  • Heat the rice according to the packet instructions, then stir it into the frying pan. Mix in three-quarters of the herb paste until fully incorporated. Lower the heat, cover, and cook for 2-3 minutes to enhance the flavors. Finally, add the lime juice and stir.
  • Portion out the rice mixture into serving bowls and layer the lamb on top. Spoon over the rest of the herb paste. Sprinkle with rocket, sliced chilli, and extra coriander. Accompany with lime halves.

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