Prep 10 mins
Cook 30 mins
From "Caribbean Carnival", Good Food Magazine, February 1987.
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped (about 1 cup)
- 3 garlic cloves, minced
- 3 cups long-grain rice
- 4 1⁄2 cups chicken broth
- 1 jalapeno pepper, seeded, chopped
- 1 bay leaf
- 1 teaspoon dried thyme
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- Melt butter in large saucepan over medium heat; add onion and garlic and saute until softened, about 4 minutes.
- Add rice and stir to coat with butter. Add remaining ingredients, cover, and heat to boiling.
- Reduce heat to medium-low and simmer until all liquid is absorbed, about 20 minutes. Remove bay leaf.
- Serve hot or at room temperature.
I needed a side dish to go with my jerk chicken.This fit the bill nicely.
It's only been a month that I rediscovered cooking with thyme and bay leaf .I had to leave out the jalapeno as I was serving it to a one year old too,but it would have been a great addition. I just made one cup of rice , used the same amount of spices and still felt I could use more,especially thyme.Maybe the heat of the jalapeno was missing.I'll add it next time.Thanks for posting.
We LOVED this as a sidedish!! I didn't use a jalapeno, used chicken stock instead of broth, but kept everything else the same. This made a delightful side to recipe#303511. Thank you Jackie-