Ingredients
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2 cups long grain rice
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2 tablespoons butter
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2 tablespoons olive oil
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1 onion, chopped
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2 garlic cloves, finely chopped
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1 -2 cinnamon stick
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1/2 teaspoon salt (to taste)
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1/2 teaspoon ginger
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1/2 teaspoon white pepper
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1/2 teaspoon cumin
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1/2 teaspoon turmeric
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1/4 cup fresh cilantro, chopped
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1/4 cup peas (fresh or frozen)
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1 red bell pepper, finely chopped (or yellow bell pepper)
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4 1/2 cups chicken stock or 4 1/2 cups vegetable stock
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1/4 teaspoon saffron thread, crushed
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1 carrot, finely chopped
Instructions
- In a sauce pan, heat the stock almost to boiling.
- Meanwhile, mix the remaining ingredients (except the saffron) in a very large skillet or shallow stock pot.
- Cook the rice and vegetables over medium heat, stirring frequently, for about 10 minutes, or until the onions are translucent and the rice begins to color.
- Add the stock and saffron to the rice, stirring only once. Bring the stock to a simmer, and taste for salt.
- Adjust the seasoning if desired.
- Cover the rice, reduce the heat to low, and simmer gently and undisturbed, for about 25 minutes, or until the liquid is absorbed and the rice is tender.
- Fluff the rice with a fork, and serve.