Caribbean-Style Rice Pilaf
photo by littlemafia
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 59.16 ml unsalted butter
- 1 medium onion, finely chopped (about 1 cup)
- 3 garlic cloves, minced
- 709.77 ml long-grain rice
- 1064.65 ml chicken broth
- 1 jalapeno pepper, seeded, chopped
- 1 bay leaf
- 4.92 ml dried thyme
- 2.46 ml salt
- 1.23 ml fresh ground pepper
directions
- 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.
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Reviews
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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.
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I served this rice with alligirl's recipe #373111 and we enjoyed a very good meal. We dont do to well yet with spicy/hot flavors so I used half of a jalapeno pepper that I took the seeds and ribs out of. Will make this rice again with grilled meat. Thank you JackieOhNo for posting this recipe. Made and reviewed for ZWT5, Bodacious Brickhouse Babes team.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!