Recipe by PianoCook
I initially got part of this combination from a Food Network show, and have added a few things along the way. I call it "Spicy Rice" and my husband loves it. It makes normal steamed rice much less bland. The step by step process allows all the ingredients to cook into the rice. I usually take into consideration the entree I'm serving it with before I add the Cajun Seasoning. It's a personal preference. All ingredient amounts can be adjusted according to taste.
Top Review by thepurpleturtle
This was even better than expected, especially since I had to do a change of plans at the last second. I was just starting to make this when I realized that I was out of long-grain white rice so I ended up using minute rice and following the microwave instructions (I know, gasp!)... but it honestly turned out really nice! In fact I would make this again as an easy Mexican side dish. I left out the Cajun seasoning and served this with chicken and cheese enchiladas tonight. Thanks for a great recipe! I think I'll probably make this again exactly the same or even in my rice cooker once I re-stock my rice supply :) Made for ZWT5.
- 1 cup long-grain white rice
- 1 tablespoon butter or 1 tablespoon margarine
- 1 teaspoon cumin
- 1⁄4 teaspoon cajun seasoning (optional)
- 1 teaspoon lime juice, divided
- 1⁄2 teaspoon soy sauce
- 2 cups chicken broth
Directions See How It's Made
- Heat butter in a medium to large saucepan until melted. Add rice and toast for a minute or so until the butter has been absorbed.
- Add cumin, Cajun seasoning (if desired), and 1/2 teaspoon of the lime juice. Continue to cook, tossing rice constantly so it does not burn, until the rice absorbs the lime juice. Add the remaining lime juice and the soy sauce and repeat this process.
- When all liquid has been absorbed, add the chicken broth. Bring to a boil, stirring constantly so rice does not stick together. Reduce to low, cover, and let simmer for 25-30 minutes, or until all of the chicken broth has been absorbed by the rice. Serve hot.