1.Place 1 cup stock in processor with jalapenos and onion; process until pulpy.
2.In large, heavy-based saucepan, heat oil; add garlic and capsicum. Cook, stirring, 1 minute.
3.Add rice to saucepan; cook, stirring, 1 minute or until translucent.
4.Add remaining stock and chilli mixture to the pan, bring to the boil, then reduce heat. Cook, covered, for about 15 minutes or until rice is tender and liquid absorbed.
5.Remove rice from the heat, toss with a fork and stand, covered, 5 minutes. Stir in parsley and coriander; serve.
This recipe is best made just before serving.Note