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Sweet Jamaican Jerk Rice Pilaf
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Who says rice needs to be a bland side dish? The smouldering heat will leave your taste buds tingling. Try it as a side or heat up and add an egg to make this a hearty main.
Vegetarian
Vegan
Gluten-Free
Dairy-Free
Nut-Free
What you'll need
- 1 cup Basmati rice
- 1 large french shallot, finely minced
- 1/2 red pepper, cut into tiny cubes
- 1 Tbsp canola oil
- 1 tsp Organic Sweet Jamaican Jerk
- 1 tsp Vadouvan Curry
- 1 large or 2 small bay leaf
- 1 3/4 cup chicken or vegetable stock
Preparation
1. Put the rice in a fine strainer and rinse under cold running water until water runs clear. Set aside.
2. In a saucepan heat oil over medium heat until it starts shimmering.
3. Add shallots and peppers and saute until soft (but not brown).
4. Add spices and stir until fragrant about 30 seconds.
5. Add rice and stir until coated. Saute 1 minute stirring constantly.
6. Add bay leaf and stock.
7. Bring to a boil. Cover, lower heat and boil gently cooking for 15 minutes*. Turn off stove and let the rice sit undisturbed for 10 minutes.
8. Fluff with a fork and remove bay leaf.
2. In a saucepan heat oil over medium heat until it starts shimmering.
3. Add shallots and peppers and saute until soft (but not brown).
4. Add spices and stir until fragrant about 30 seconds.
5. Add rice and stir until coated. Saute 1 minute stirring constantly.
6. Add bay leaf and stock.
7. Bring to a boil. Cover, lower heat and boil gently cooking for 15 minutes*. Turn off stove and let the rice sit undisturbed for 10 minutes.
8. Fluff with a fork and remove bay leaf.