This spicy rice is perfectly seasoned with garlic, jalapeños, and fragrant spices. Great with kabobs or grilled lamb.
Ingredients
- vegetable oil: 3 Tbsp
- onion: 1 piece (chopped)
- Jalapeno peppers: 2 piece (minced)
- garlic: 2 clove (crushed)
- ground turmeric: 1 tsp
- ground cinnamon: 0.5 tsp
- uncooked long-grain white rice: 2 cups
- chicken broth: 2 cans (14.5 ounce cans)
- water: 1 cup
- bay leaf: 1 piece
- green onions: 2 piece (chopped)
Metric Conversion
Stages of cooking
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Heat oil in a large, heavy pan over medium heat. Stir in onion, jalapeños, and garlic. Sauté until onion is translucent; about 6 to 8 minutes.
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Stir in turmeric and cinnamon. Add rice; cook and stir for 2 minutes. Mix in chicken broth, water, and bay leaf; bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.
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Turn off the heat and let sit for 5 minutes. Garnish with chopped green onion.
