Ingredients with Measurements:
- 1 cup long-grain white rice
- 1 3/4 cups chicken or vegetable broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 1/4 cup diced onion
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper
- 1/4 cup frozen peas
Special equipment needed:
- Large skillet with a lid
Step-by-step instructions:
1. Rinse the rice in a fine-mesh strainer and drain well.
2. In a small bowl, mix together the cumin, paprika, cayenne pepper, garlic powder, onion powder, and salt.
3. Heat the olive oil in the skillet over medium-high heat.
4. Add the onion and bell peppers and sauté for 2-3 minutes until softened.
5. Add the rice and stir to coat with the oil and vegetables.
6. Add the spice mixture and stir to combine.
7. Pour in the broth and bring to a boil.
8. Reduce the heat to low, cover the skillet with a lid, and simmer for 18-20 minutes until the rice is tender and the liquid has been absorbed.
9. Remove from heat and stir in the frozen peas.
10. Cover and let sit for 5 minutes to allow the peas to thaw and the flavors to meld.
11. Fluff the rice with a fork before serving.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering
Serving size:
4 servings
Nutritional information:
Per serving:
Calories: 200
Fat: 7g
Carbohydrates: 31g
Protein: 4g
Sodium: 520mg
Fiber: 2g
Sugar: 2g
Substitutions for ingredients:
- Brown rice can be used instead of white rice, but the cooking time will be longer.
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Fresh garlic and onion can be used instead of garlic and onion powder.
Variations:
- Add cooked chicken, shrimp, or tofu for a protein boost.
- Use different vegetables such as carrots, corn, or zucchini.
- Add chopped nuts or raisins for a sweet and savory twist.
Tips and tricks:
- Make sure to rinse the rice well to remove excess starch.
- Use a tight-fitting lid to prevent steam from escaping during cooking.
- Fluff the rice with a fork after cooking to prevent it from becoming sticky.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of broth or water to prevent the rice from drying out.
Presentation ideas:
Serve the rice pilaf in a large bowl or on individual plates.
Garnishes:
Sprinkle with chopped fresh parsley or cilantro for a pop of color.
Pairings:
Serve with grilled chicken or fish for a complete meal.
Suggested side dishes:
- Roasted vegetables
- Green salad
- Garlic bread
Troubleshooting advice:
- If the rice is still undercooked after the liquid has been absorbed, add a splash of broth or water and continue cooking until tender.
- If the rice is too dry, add a splash of broth or water and stir to combine.
Food safety advice:
- Make sure to cook the rice to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator.
Food history:
Rice pilaf is a dish that originated in the Middle East and Central Asia, and has since spread to many other parts of the world. It is typically made with rice, broth, and spices, and can be customized with a variety of vegetables and proteins.
Flavor profiles:
This spicy rice pilaf has a bold and savory flavor, with a hint of heat from the cayenne pepper. The vegetables add a sweet and slightly crunchy texture.
Serving suggestions:
Serve this spicy rice pilaf as a side dish or as a main course with added protein. It pairs well with a variety of meats and vegetables.
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