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Recipe Detail Page
Spirited Rice
Early Summer 2002
Bake this rice in the oven for a perfect texture. Use basmati or Thai jasmine or long-grain rice.
Serves 8
3 cups (750 mL) long-grain rice
2 tbsp (25 mL) butter
1 cup (250 mL) chopped onion
¾ cup (175 mL) diced red pepper
¾ cup (175mL) diced green pepper
1 tsp (5 mL) chopped jalapeño pepper
1 tsp (5 mL) chopped garlic
Salt and freshly ground pepper
4 cups (1 L) chicken stock or water
3 bay leaves
2-inch (5-cm) stick cinnamon
1 cup (250 mL) fresh or frozen peas
3 tbsp (45 mL) chopped parsley
1. Preheat oven to 350°F (180° C.)
2. Place rice in a strainer and rinse under cold water for 30 seconds, shaking the strainer frequently. Drain well.
3. Heat butter in ovenproof deep sauté pan or wide pot over medium heat. Add onions, peppers and garlic and sauté for 2 minutes until slightly softened. Stir in rice and coat with oil. Season well with salt and pepper.
4. Stir in stock, bay leaves and cinnamon stick and bring to boil. Cover and place in oven. Bake 20 minutes or until rice is tender. Remove from oven and stir in peas. Cover and let sit for 5 minutes. Stir in parsley and re-season if needed.
Serves 8
