Emeril's Jerk Rice

Jerk Rice

• Ready In: 45 mins
• Serves: 6
• Yields: 5 cups

Ingredients

• 1⁄4 cup olive oil
• 1⁄2 medium  diced onion
• 1⁄2 teaspoon salt
• 1⁄4 cup  diced red bell pepper
• 1⁄4 cup  diced green bell pepper
• 1  habanero, split lengthwise and seeds removed
• 1  teaspoon  minced garlic
• 1 1⁄2 cups long grain white rice
• 1  teaspoon ground cumin
• 1  teaspoon ground allspice
• 1  teaspoon ground cinnamon
• 2 1⁄4 cups  chicken stock
• 1⁄4 teaspoon white pepper
• 2  tablespoons cilantro, chopped

Directions

1. Heat olive oil in a 2 quart sauce pot on medium-high heat and add the onions. Cook for one minute.
2. Add 1/4 teaspoon salt, bell peppers, and habanero. Continue cookign until soft, about 4-6 minutes.
3. Add garlic and cook for 30 seconds.
4. Add cumin, allspice, cinnamon and another teaspoon salt and rice adn cook until toasted, about 4 minutes.
5. Add the white pepper and stock, and bring to a boil, stirring occasionally.
6. Cover with a lid and turn the heat to low.
7. Continue to cook until rice is done, about 20 minutes.
8. Mix in cilantro and serve immediately.