Tonight's Dinner - Reggae Rice

[Guest guest]

This was tonight's dinner. The only changes I made were adding some Inner

Beauty Hot Sauce and substituting a Ring of Fire chile for the scotch bonnet

as that is what I have ripe in the garden. Otherwise it was the same as the

original recipe. It was delicious.

 

* Exported from MasterCook *

 

Reggae Rice

 

Recipe By : Adapted by RisaG from Hot & Spicy & Caribbean

Serving Size : 6 Preparation Time :0:00

Categories : Chile-Heads Chiles

Main Dish Rice

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tbsp vegetable oil

1/2 cup onion -- chopped

2 cloves garlic -- minced

1/2 cup carrot -- grated

1/4 cup bell pepper -- chopped

1 scotch bonnet chile -- seed, stem & chop*

2 cups rice -- I used basmati

4 cups boiling water

1 tsp salt

1/4 tsp freshly ground black pepper

 

Preheat large, heavy skillet (cast iron pref.). Add onions, garlic, carrot,

bell pepper and scotch bonnet chile. Saute for 2 minutes.

 

Add the rice, stir it into the sauteed mixture, and toss and stir for 1

minute.

 

Put the sauteed mixture into a large saucepan, add the boiling water, salt,

pepper and bring to a boil. Reduce heat to simmer, cover, and cook for 20

minutes, or until water is absorbed.

 

Heat Scale: Medium

 

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NOTES : Risa's notes:

 

* I used a milder chile as DH is not a full-fledged Chile-Head, as I am. I

used a Ring of Fire chile which is a cayenne. Use whatever you wish.

 

RisaG

MK Independent Beauty Consultant

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Risa's Food Service

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Updated 6/30/01