Mambo rice

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
500ml water
375ml chicken stock
400ml rice
100g chopped Italian parsley
50g chopped coriander leaves
4 tbsp minced garlic
60ml freshly squeezed lime juice
30ml extra-virgin olive oil
Rock salt, to taste
2 tsp freshly ground black pepper
1) Add the water, chicken stock and rice to a rice cooker or large saucepan. Cook until al dente.

2) Combine all other ingredients in a serving bowl.

3) Toss the rice, separating with fork. Once separated, slowly add the rice to the blended mixture.

4) The rice can be served hot or cold.

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