Basmati Rice Pilaf

A wonderful side dish.

A Cup Of Basmati Rice

2 1/4 Cups Of Chicken Stock

A Finely Diced Shallot

A Minced Garlic Clove

The Juice Of 1/2 Lime

1/4 Teaspoon Of Cumin

1/2 Teaspoon Of Chili Powder

A Pinch Of Cayenne Pepper

1/2 Teaspoon Of Salt

A Pinch Of Ground Black Pepper

A Tablespoon Of Olive Oil

Into a sauce pan that has a lid, add the olive oil, the shallot, the garlic, the lime juice, the cumin, the chili powder, the cayenne pepper, the black pepper, and the salt. Cook on medium heat for three minutes stirring frequently. Add the rice. Cook for one minute stirring constantly. Add the chicken stock. Stir one more time. Cover and bring the mixture to a boil. After the mixture starts boiling, reduce the heat to low. Cover and simmer for 15-20 minutes until the liquid is completely absorbed and the rice is tender. Turn off the heat. Fluff the rice with a fork. Let the rice sit covered for 5 minutes. Garnish with parsley or cilantro and serve.

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