GREEN RICE WITH JALAPEÑO, GARLIC & LIME

Fixings 

2 mugs in length grain or jasmine rice 

1 jalapeno pepper, seeded 

1 medium group cilantro, washed, dried, base of stems trimmed and the rest coarsely cleaved 

2 garlic cloves, peeled and coarsely slashed 

1/2 teaspoons coarse salt 

Juice from 1/2 a lime (around 1 tablespoon) 

3 tablespoons impartial oil, similar to safflower or vegetable 

1/2 a white onion, cleaved (around 1/2 glass) 

Place the rice in a pot or bowl (like the pot you'll cook it in) and spread with water. Drench for 5 minutes, then deplete in a fine-work sifter, flushing until the water runs clear. Put aside to deplete. 

Place the jalapeno, ½ glass water, cilantro, garlic, and salt in a sustenance processor and procedure until smooth. Include the lime juice, then exchange to a fluid measuring glass, and pour in enough water so that the aggregate sum of fluid is 4 containers. 

In a medium pot with a cover, warmth the oil over medium-high warmth. Include the onion and cook for around 2 minutes, until marginally diminished, then include the rice. Cook, blending, for an additional 3 minutes or somewhere in the vicinity, until the rice grains have turned obscure. 

Include the green fluid and heat to the point of boiling (you can raise the warmth). At that point cover the pot and decrease the warmth to the most reduced conceivable setting. Cook for 15 to 18 minutes, until the rice is delicate. Turn off the warmth yet keep the skillet secured and let it rest for 5 more minutes. Cushion the rice and serve.