We picked this as a flavorful side dish to stand up to the spiciness of our Jamaica Jerk Chicken.

Ingredients:

2 cups Basmati Rice

1 TBS salted butter

1 TBS canola oil

1 tsp onion powder

1 tsp garlic powder

1 tsp ground ginger

1 tsp cardamom

1/2 tsp cinnamon

1/2 tsp ground coriander

1 tsp turmeric

1/2 tsp cumin

1 tsp garam marsala

1/4 tsp cayenne

2 tsp salt

1 1/2 tsp black pepper

3 1/2 cups chicken broth

2 bay leaves

2 cups frozen peas, thawed and drained

Directions:

Rinse, soak rice for 30 minutes, drain rice for 30 minutes

Mix all the spices (except the bay leaves) in a small bowl

Heat oil and butter in second largest steel pan on 6

Cook and constantly stir spices for 2 minutes

Add rice and cook for another two minutes, also stirring constantly

Add the chicken broth, stir,  and float the two bay leaves

Cover, increase heat to 8 and bring to a boil.  This won’t be a rolling boil, just a generous amount of bubbles coming up through the rice

Reduce heat to 2 and cook for 15 minutes.

Remove from heat.  Discard bay leaves.  Fluff with fork and stir in the peas.

Let stand,for 5 minutes partially covered