Jamaican Rice Pilaf
Jan. 18th, 2014 08:04 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
recipecommunityJamaican Rice Pilaf
Serves: 4 Prep time: 10 minutes Cooking time: 20 minutes
Ingredients
1 teaspoon butter, unsalted
1/3 cup finely chopped onions
1/4 cup finely diced carrots
2/3 cup converted rice
1 cup chicken stock or water
1 tablespoon jerk sauce
Salt to taste
Freshly ground black pepper
Cooking Instructions
1. Preheat the oven to 350°F.
2. In a small ovenproof pot, melt the butter over medium-low heat. Add the onions and carrots and cook for 3 to 4 minutes, until the onions become translucent but not brown.
3. Add the rice and stir to coat evenly with butter. Cook for 3 to 4 minutes.
4. Add the stock and the jerk sauce, and bring to a boil over high heat.
5. As soon as the stock comes to a boil, cover the pot and place in the oven for 18 minutes.
6. Add the salt, pepper, and fluff with a fork.
Serves: 4 Prep time: 10 minutes Cooking time: 20 minutes
Ingredients
1 teaspoon butter, unsalted
1/3 cup finely chopped onions
1/4 cup finely diced carrots
2/3 cup converted rice
1 cup chicken stock or water
1 tablespoon jerk sauce
Salt to taste
Freshly ground black pepper
Cooking Instructions
1. Preheat the oven to 350°F.
2. In a small ovenproof pot, melt the butter over medium-low heat. Add the onions and carrots and cook for 3 to 4 minutes, until the onions become translucent but not brown.
3. Add the rice and stir to coat evenly with butter. Cook for 3 to 4 minutes.
4. Add the stock and the jerk sauce, and bring to a boil over high heat.
5. As soon as the stock comes to a boil, cover the pot and place in the oven for 18 minutes.
6. Add the salt, pepper, and fluff with a fork.
