Top Review by daviddmoore
This goes very well with Moroccan Chicken! I left out the peas, and baked @350 for 30 minutes after bringing broth to a boil with rice mixture. Rice turned out perfect! (I try to bake rice, because I always mess up stove top rice). I also added a pinch of red pepper.
- 2 cups long grain rice
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 1 -2 cinnamon stick
- 1⁄2 teaspoon salt (to taste)
- 1⁄2 teaspoon ginger
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon turmeric
- 1⁄4 cup fresh cilantro, chopped
- 1⁄4 cup peas (fresh or frozen)
- 1 red bell pepper, finely chopped (or yellow bell pepper)
- 1 carrot, finely chopped
- 4 1⁄2 cups chicken stock or 4 1⁄2 cups vegetable stock
- 1⁄4 teaspoon saffron thread, crushed
Directions See How It's Made
- In a sauce pan, heat the stock almost to boiling.
- Meanwhile, mix the remaining ingredients (except the saffron) in a very large skillet or shallow stock pot.
- Cook the rice and vegetables over medium heat, stirring frequently, for about 10 minutes, or until the onions are translucent and the rice begins to color.
- Add the stock and saffron to the rice, stirring only once. Bring the stock to a simmer, and taste for salt.
- Adjust the seasoning if desired.
- Cover the rice, reduce the heat to low, and simmer gently and undisturbed, for about 25 minutes, or until the liquid is absorbed and the rice is tender.
- Fluff the rice with a fork, and serve.