Ingredients with Measurements:
- 1 cup long-grain white rice
- 2 cups water
- 1 tablespoon olive oil
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Medium-sized saucepan with lid
- Wooden spoon or spatula
Step-by-step instructions:
1. Rinse the rice in a fine-mesh strainer under cold running water until the water runs clear. Drain well.
2. In a medium-sized saucepan, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
3. Add the minced garlic, ground cumin, chili powder, smoked paprika, cayenne pepper, salt, and black pepper. Stir well and cook for 1-2 minutes until fragrant.
4. Add the rinsed rice to the pan and stir to coat it with the spice mixture. Cook for 1-2 minutes until the rice is lightly toasted.
5. Add the water to the pan and stir well. Bring to a boil, then reduce the heat to low and cover the pan with a lid.
6. Cook the rice for 18-20 minutes until all the water has been absorbed and the rice is tender.
7. Remove the pan from the heat and let it sit covered for 5 minutes.
8. Fluff the rice with a fork and stir in the chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Cooking temperature: Medium heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 170
Fat: 3g
Carbohydrates: 32g
Protein: 3g
Sodium: 310mg
Fiber: 1g
Sugar: 1g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Vegetable broth or chicken broth can be used instead of water.
- Red onion can be used instead of white onion.
- Parsley or mint can be used instead of cilantro.
Variations:
- Add diced bell peppers or tomatoes to the rice for extra flavor and color.
- Use different spices such as turmeric, coriander, or garam masala for a different flavor profile.
- Add cooked chickpeas or black beans to the rice for extra protein and fiber.
Tips and tricks:
- Toasting the rice before cooking adds extra flavor and texture to the dish.
- Letting the rice sit covered after cooking allows it to absorb any remaining moisture and become fluffy.
- Use a fork to fluff the rice instead of a spoon to prevent it from becoming mushy.
Storage instructions:
Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the rice, place it in a microwave-safe dish and cover it with a damp paper towel. Microwave on high for 1-2 minutes until heated through.
Presentation ideas:
Serve the rice in a large bowl or on a platter garnished with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves, lime wedges, or sliced jalapeños can be used as garnishes.
Pairings:
This rice pilaf pairs well with grilled chicken, fish, or vegetables.
Suggested side dishes:
A simple green salad or roasted vegetables make great side dishes for this rice pilaf.
Troubleshooting advice:
- If the rice is too dry, add a splash of water or broth and stir well.
- If the rice is too wet, remove the lid and cook for an additional 1-2 minutes until the excess moisture evaporates.
Food safety advice:
- Rinse the rice well before cooking to remove any debris or excess starch.
- Store leftover rice in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Rice pilaf is a dish that originated in the Middle East and Central Asia. It is typically made with rice, spices, and sometimes meat or vegetables.
Flavor profiles:
This rice pilaf has a spicy and smoky flavor profile with hints of cumin, chili powder, and smoked paprika.
Serving suggestions:
Serve this rice pilaf as a side dish or as a main dish with added protein and vegetables.
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