Chilli and peanut rice

Chilli and peanut rice

Total: 25 Min. | Active: 25 Min.
vegan, lactose-free, gluten-free
Nutritional value / person: 612 kcal
, Fat: 30 g
, Carbohydrate: 65 g
, Protein: 19 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Rice

150 g jasmine rice
2 ½ dl salted water

Chilli and peanut rice

1 tbsp olive oil
1 garlic clove, squeezed
100 g salted peanuts, coarsely chopped
1 red chilli, deseeded, finely chopped
½ bunch coriander, finely chopped
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How it's done

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Rice

Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Bring the water and rice to the boil, turn off the heat and leave the rice to fluff up in the covered pan for approx. 15 mins.; do not remove the lid. Separate the rice with a fork.

Chilli and peanut rice

Heat the oil in a frying pan. Sauté the garlic, peanuts and chilli for approx. 2 mins. Add the rice and cook for approx. 5 mins., mix in the coriander.

Good to know
Tip: Mix a little lime juice into the rice.

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