Preparation
Heat the oil in a saucepan.
Add the chopped onion, garlic and chilli, seeded and chopped (leave a little to decorate). Let it cook stirring for 2 minutes.
Add the rice, let it fry a little, always stirring. Add the lemon juice and zest.
Add the boiling water and salt, cover the pan and cook for 10 to 12 minutes.
Add the peanuts, stir with a fork. Let stand, covered for another 2 to 3 minutes.
When serving, sprinkle with the remaining chopped chilli, parsley and chopped cilantro.
Enjoy your food.
Add the chopped onion, garlic and chilli, seeded and chopped (leave a little to decorate). Let it cook stirring for 2 minutes.
Add the rice, let it fry a little, always stirring. Add the lemon juice and zest.
Add the boiling water and salt, cover the pan and cook for 10 to 12 minutes.
Add the peanuts, stir with a fork. Let stand, covered for another 2 to 3 minutes.
When serving, sprinkle with the remaining chopped chilli, parsley and chopped cilantro.
Enjoy your food.
Ingredients
- 3 tablespoon olive oil
- 100 gr peanuts, unsalted, coarsely chopped
- 1 large onion
- 2 crushed garlic cloves, or 1 c. of garlic soup infused with olive oil, see the recipe here
- ½ red hot chilli (optional)
- ½ green chilli (optional)
- 1 lemon
- parsley to taste
- coriander to taste
- 1 cup of Basmatti or Thai rice
- 2 cups of water
- Salt to taste
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