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Indonesian Spiced Rice
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3 tablespoons peanut oil
1 large onion, chopped
2 jalapeņo 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 7384 times. |
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