Spiced Rice

1/2 c basmati rice
1 c water
3 inch cinnamon stick
3 cloves
3/4 t salt
1 tbsp vegetable oil

Rinse rice until water is clear. Cover with water 3 inches above rice and let soak for 30 minutes. Drain and rinse.

In a large saucepan, combine all ingredients. Bring to a boil and cook uncovered for 15 minutes, or until rice is tender and liquid is absorbed. Remove spices. Serve hot.

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Chicken and Yellow Rice

Chicken and yellow rice was one of my grandmother’s specialties and a favorite when I was growing up, and it’s one of my biggest comfort foods now as an adult. I serve it with peas and black beans.

2 tsp olive oil
1 onion, finely chopped
1 red bell pepper, finely chopped
2 cloves garlic, minced
1-1/2 c basmati rice
3 cups broth
1/4 tsp saffron, ground
1/4 tsp lt
1/8 tsp turmeric
1 lb skinless, boneless chicken breast, cubed

Heat oil in pot over medium high heat. Add chicken and saute until it’s moslty cooked through. Add onion, garlic and peppers and sauté until onion is translucent. Add rice, broth, and spices. Bring to a boil over high heat. Cover, reduce heat to low and simmer 15 minutes or until rice is tender and liquid is absorbed. Remove from heat and allow to stand 5 minutes.