Indonesian Spiced Rice recipe

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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

Nutrition Info

226.2 calories
carbohydrate: 39.8 g
cholesterol: : -
fat: 5.5 g
fiber: 1.3 g
protein: 3.7 g
saturatedFat: 0.9 g
servingSize: -
sodium: 3.9 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in large, heavy pan over medium heat. Stir in onion, jalapeno peppers and garlic. Saute until onion is translucent, about 8 minutes.

  2. Stir turmeric, cinnamon, and rice into the pan, stir for 2 minutes. Mix in the chicken broth, water and bay leaf. Bring the mixture to a boil, reduce heat to low, cover and cook 20 minutes.

  3. Turn off the heat altogether and let sit for 5 minutes. Garnish with chopped green onion.

Recipe Yield

8 servings

Recipe Note

This colorful spicy side dish goes perfect with kabobs, especially with cherry tomatoes;the color combo is most appealing. Lamb is a good accompaniment.

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