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Indonesian Spiced Rice
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3� tablespoons peanut oil
1� large onion, chopped
2� jalape�o chilies, seeded but not deveined minced
1� teaspoon turmeric
1/2� teaspoon ground cinnamon
1� pound long-grain white rice
2 - 14.5 ounce cans chicken broth
1/3� cup water
1� bay leaf
chopped green onion for garnish
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1.��Heat oil in heavy large saucepan over medium-low heat.� Add chopped onion�and chilies and stir until onion is translucent, about 8 minutes.� Mix turmeric and ground cinnamon.� Add rice and stir 2 minutes.�
2.� Add chicken broth, water and bay leaf.� Bring to boil.� Reduce heat to low, cover� and cook until liquid is absorbed, about 20 minutes.
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Preparation Time: |
Serves: 4 |
| Recipe Origin: Indonesia |
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Submitted by: |
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Baovan Truong
Washington
United States |
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| This recipe has been viewed 7361 times. |
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