Dec 8, 2007
Spicy Rice
- 1 jalapeno, minced
- 2 tbsp butter
- 1/4 onion, minced
- 4 garlic cloves, minced
- 1/2 tsp coriander
- 1/2 tsp cumin
- 1/4 tsp turmeric
- 3/4 tsp salt
- 1 cup long grain white rice
- 1 3/4 cups chicken stock
- Melt the butter in a saucepan and saute the jalapeno, onion, and garlic until tender.
- Stir in the rice and continue stirring for 3 minutes.
- Add the spices and the salt and stir well.
- Add the chicken stock and bring to a simmer.
- Cover and cook on very low heat for 15 minutes. Turn off the heat and let stand 5 minutes.
good and a nice yellow colour