Instructions: First, make the green stock. Bring the chicken stock and chopped chillies to the boil and simmer for 15 minutes. Take the pan off the heat and add the coriander (stems and all) and allow to "rest" for two minutes. Puree or blend the mixture until smooth then pour the mixture through a sieve to remove the solids. Season to taste with salt.

Heat the oil in a deep saucepan then add the onion and cook until golden and softened, about 5 minutes. Add the rice and stir thoroughly, cooking until the rice is opaque, about 3 minutes more. Add the garlic and cook for 1 minute.

Meanwhile, cut the corn kernels off the cobs.

Turn up the heat then add the green stock to the hot rice and stir well to distribute. Cover the pan and turn the heat down to low and simmer for 12 minutes then add the corn and cook for a further 3 minutes.

Lift the lid and stir well then remove the pan from the heat and cover, allowing the rice to rest for two minutes to absorb any remaining liquid. (If there is no remaining liquid, the rice can be served immediately).

Fluff up with a fork and fold through extra coriander.

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