Garlic, jalapenos, and aromatic spices are used to great effect in the seasoning of this hot rice. Excellent with grilled lamb or kabobs.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
Ingredients
- 3 tablespoons vegetable oil
- 1 large onion, chopped
- 2 jalapeno peppers, seeded and minced
- 2 cloves garlic, crushed
- 1 teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- 2 cups uncooked long-grain white rice
- 2 (14.5 ounce) cans chicken broth
- 1 cup water
- 1 bay leaf
- 2 green onions, chopped
Instructions
- Heat oil in a large, heavy pan over medium heat. Stir in onion, jalapeños, and garlic. Sauté until onion is translucent; about 6 to 8 minutes.
- Stir in turmeric and cinnamon. Add rice; cook and stir for 2 minutes. Mix in chicken broth, water, and bay leaf; bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.
- Turn off the heat and let sit for 5 minutes. Garnish with chopped green onion.
Reviews
Followed recipe exactly. Loved it. Healthy and delicious.
OMG!! This rice was to DIE for!! I only had one jalapeño but it worked great. I’d put a second one another time (and there WILL be another time and then some)! Don’t skimp on the onion either! I didn’t have chicken stock so I used water and bouillon cubes. I was a bit sceptical about using cinnamon but I think it’s a must and it was not overbearing in taste.
Delicious. I added extra stock powder and used crushed chillies. Husband said it could be hotter!
Used sesame oil, no jalapeños, brown rice, red pepper flakes, chicken bouillon, and more water than what was required. I didn’t have any scallions so I left that off. Also used two bay leaves. It was very very good! Highly recommend.
The rice cooked up well but was week in flavor. If I were to make it again I would use all broth, no plain water, more turmeric and possibly some salt, we had to salt it on the plate. This was my husbands comment while eating, “does this have cinnamon in it?”
I made it this way and liked it so much that I started making a version of it for “Mexican night”. Just used chili powder instead of cinnamon and virtual the veggies diced up the onion along with a green chili (no seeds) and a half of a red bell pepper. I also only use enough oil to cook the onion, no more than a tbsp. Easy peasy and family approved!
This was great!!
Could have been better if more stock was added. My rice came out too dry!
This smells so good when cooking! I used the spray oil instead of vegetable oil, brown rice instead of white rice, and omitted the chicken broth, using water instead. This is delicious!
This truly was a colorful and spicy dish. I served it with kebabs. My kebabs didn’t turn out so my rice saved me. A unique and delicious dish.
Loved it. I’ve made several variants on this dish and they all turn out satisfactory.
Delicious! I cut the recipe in half since other reviewers noted that it makes a lot. Since I am vegetarian I used veggie broth rather than chicken broth, but I kept everything else the same. This rice dish is spicy, but not so much that it masks the other flavors…and that’s just how I like it. Thanks for this one, it’s a keeper 🙂
This was fantastic, followed recipe well left out jalapenos everyone loved it
I was looking for a recipe to use jalapenos I stupidly picked up at the farmers’ market… stupid because I had no idea what to do with them, they were just pretty. This recipe looked easy and I had all the ingredients. Well, it is delicious! My only change was to use only one jalapeno, since I didn’t know how hot they were. Good thing, because one was way enough for us. So good and so easy. I will make this again for sure. I may add peas or something, it just seems like something else of vegetable form would be good.
EXCELLENT! I made this to go with some chicken satays done with a Malaysian Spice Paste (from one of my cookbooks) and it was a fantastic combo! I didn’t change a thing with this recipe and it was very well received by all of us. Not too spicy, but very flavourful, will definitely make again, thank you!
This was wonderful! I made it tonight along with an indonesian pork tenderloin. My husband and I loved it. I added a tsp of cinnamon instead of 1/2; just didn’t think the 1/2 gave it enough zing. Paired it with sliced carrots & onions sauteed in butter and sprinkled with cinnamon.
This was a great side dish to go along with the Indonesian Satay. I took the advise of others and cut the recipe in half, which I was glad that I did for my family of 4.
I thought this rice was fantastic. Makes a whole lot–easily fed three adults and 2 children with about 1/3 left over. Everyone else claimed it was incredibly spicy, and it was a bit hot, but nothing overwhelming in my opinion. Not much hotter than the hottest sausage Ive ever tried. Quite yummy and filling–pretty easy to make after a little practice and goes great with Indonesian chicken satay.
This was amazing. I was afraid my picky husband and son would not eat it, especially with the strong aroma. But they gobbled it up and even went back for seconds. I used brown rice, so I had to cook it for about 45 minutes and then let it rest for another 10-15. In addition to the green onions, I topped it off with cilantro and a few mint leaves. This will be a regular at my house, but as another reviewer suggested, I too would cut the amount in half. My small family liked it, but I’m sure they don’t want to eat the leftovers for a whole week.
This was tasty – I modified it a bit to make it more pilaf-y. I used brown basmati (“Texmati” American Basmati) rice, which took longer to cook – 30 minutes would be the minimum cook time, and maybe a bit longer. I sort of combined this with the Risi-Bisi recipe, adding toasted pine nuts, peas, and my own addition, raisins. I didn’t have turmeric so I used curry, and I cut the recipe in half but kept the spices as they were, so the ratios were doubled (since some said it was bland). It was delicious! I highly recommend adding raisins! The 4 stars are only because of the cooking time issue. This dish reminded me of some of the better pilafs I’ve purchased frozen from Trader Joe’s or in a box – very tasty.
Boy did we love this, served with the Indonesian Chicken Satay from this site. I was nervous that my husband wouldn’t like the heat from the jalapenos,but he was crazy about it, and he’s not even much of a rice fan. Thank you!