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