Recipe by MilliMoMo
We bought a packet of "Mixed Spice" at a Mideastern grocery store a few weeks ago, and then realized we didn't know what to do with it, so we made this tonight. "Mixed Spice" is similar to Allspice in flavor, so I think it would be safe to substitute Allspice for the Mixed Spice. My beloved shrugged when I asked him if he'd like me to make it again, which I take as a "no", but I would make it again for myself. I'll probably keep tweaking the recipe too. This dish has a mild Mideastern, savory flavor. It's a little bland looking - very tan - and I think adding some cooked, mixed sweetish vegetables (peas, corn, carrots, etc.) would add some pizazz to it's look.
- 2 tablespoons butter
- 4 garlic cloves, minced
- 3⁄4 cup yellow onion, chopped
- 1 lb chicken, boneless, skinless, cut in bite size pieces (I used 7 tenderloins)
- 2 cups jasmine rice, uncooked
- 3 cups water
- 1 tablespoon instant chicken bouillon granules (or 3 cups chicken broth or stock in place of the boullion and water)
- 1 tablespoon mixed spice
Directions See How It's Made
- Melt the butter in a pan in which you can later cook the rice (I used a dutch oven).
- Sautee the onion and garlic in the butter, and add the chicken after they appear to be done. Cook it thoroughly.
- Remove the chicken, onion and garlic from the pan and set aside.
- Add the water and boullion (or broth) to the pan along with the mixed spice.
- Bring to a boil and add the jasmine rice.
- Cover the pan with a tight fitting lid and turn down to simmer for 15 minute (these are the directions for my rice - cook your rice as directed using the broth/boullion instead of water).
- After the rice is done, remove from the heat, quickly add the chicken, onion and garlic, stir well, and put the lid back on for 5 minutes.