Place the shallot, chilli, garlic, lime rind, herbs and 200 ml (7 fl oz) of the stock in a food processor or blender and whizz until smooth.
Heat the oil in a large saucepan, add the green sauce and cook for 3 minutes, stirring frequently. Add the rice and season, then mix well.
Pour in the remaining stock and bring to the boil, then boil for 10 minutes until most of the liquid has been absorbed. Cover with a tight-fitting lid, reduce the heat to its lowest setting and cook for 5 minutes, or until the rice is tender. Squeeze over the lime juice to taste just before serving.