Rice is one of those dishes where it is very individualised (much like personality). You will never experience the same flavour twice in any one cuisine. There is a variety out there but one thing remains certain, you cannot live without it!
I love my rice with peas but Carlos is a no peas, kind of guy when it comes to rice, I mean. If you’re in a lazy mood, you can make rice throw in all your ingredients and let the magnificent flavours do the cooking for you, as you sit back. (Always remember never to stir rice or else…it will become stodgy)
Spring is fast approaching and there are always summer resolutions around the corner to eat better and be healthier. I am all for a healthy life but there’s still time to give way to flavoursome food with a touch of heat and beer! And yes I did say beer, nothing is more indulgent than a refreshing dash or two of beer in rice that is!
This rice isn’t too common for typical Spanish or Indian home-cooked rice, but is so wholesome and definitely represents itself. It is great with a refreshing colourful salad or perfect with my crispy skin orange-glazed chicken dish. There is a slight sweetness from the peas, chilli and sweetcorn but this just only adds to a refreshing taste and the beer, well the beer is all about effervescence and makes this rice incredibly Moorish. With an abundance of flavour, you certainly have a winner on your hands!
130 grams long grain rice
50 grams sweetcorn, frozen or canned
150 grams peas, frozen or tinned – separated into 100 grams and 50 grams
100 grams canned pinto beans
2 cloves of garlic, thinly sliced
1 yellow fire flame chilli
1 small red onion, thinly sliced
1 medium red pepper, cut into thin strips
125ml vegetable stock
125ml beer (to your preference)
1 tablespoon sugar
Juice of an orange
50 grams fresh coriander
25 grams fresh parsley
1 teaspoon freshly ground salt
1 teaspoon freshly ground black pepper
Heat a generous amount of olive oil in a large heavy-based saucepan over a medium-low heat
Once the oil has warmed through add in the garlic, onions, yellow chilli and red pepper. Stir occasionally and cook for about 20 minutes until the onions are slightly translucent.
Meanwhile, place the coriander, parsley and 100 grams of peas in a food processor. Add the water and purée to a smooth paste and set aside.
Once the onions are translucent add the purée, vegetable stock and beer to the saucepan, give it a quick stir, cover and simmer for 5 minutes.
After 5 minutes add the orange juice, salt, pepper and sugar, cover and simmer for a further 5 minutes.
Finally add the rice, sweetcorn, pinto beans and the remaining peas, cover and simmer over low heat for 20-25 minutes, until there is no remaining sauce.