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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This colorful spicy side dish goes perfect with kabobs, especially with cherry tomatoes; the color combo is most appealing. Lamb is a good accompaniment. Ingredients:
3 tablespoons vegetable oil |
1 large onion, chopped |
2 jalapeno peppers, seeded and minced |
2 cloves garlic, crushed |
1 teaspoon ground turmeric |
1/2 teaspoon ground cinnamon |
2 cups uncooked long-grain white rice |
2 (14.5 ounce) cans chicken broth |
1 cup water |
1 bay leaf |
2 green onions, chopped |
Directions:
1. Heat oil in large, heavy pan over medium heat. Stir in onion, jalapeno peppers and garlic. Saute until onion is translucent; about 8 minutes.
2. Stir turmeric, cinnamon, and rice into the pan; stir for 2 minutes. Mix in the chicken broth, water and bay leaf. Bring the mixture to a boil, reduce heat to low, cover and cook 20 minutes.
3. Turn off the heat altogether and let sit for 5 minutes. Garnish with chopped green onion.
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