EMERIL'S JERK RICE

Emeril's Jerk Rice image

Provided by jennifer.wild

Time 45m

Yield 5 cups, 6 serving(s)

Number Of Ingredients 14

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1/4 cup olive oil
1/2 medium diced onion
1/2 teaspoon salt
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1 habanero, split lengthwise and seeds removed
1 teaspoon minced garlic
1 1/2 cups long grain white rice
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon ground cinnamon
2 1/4 cups chicken stock
1/4 teaspoon white pepper
2 tablespoons cilantro, chopped

Steps:

Heat olive oil in a 2 quart sauce pot on medium-high heat and add the onions. Cook for one minute.
Add 1/4 teaspoon salt, bell peppers, and habanero. Continue cookign until soft, about 4-6 minutes.
Add garlic and cook for 30 seconds.
Add cumin, allspice, cinnamon and another teaspoon salt and rice adn cook until toasted, about 4 minutes.
Add the white pepper and stock, and bring to a boil, stirring occasionally.
Cover with a lid and turn the heat to low.
Continue to cook until rice is done, about 20 minutes.
Mix in cilantro and serve immediately.

Nutrition Facts : Calories 294.9, Fat 10.6, SaturatedFat 1.6, Cholesterol 2.7, Sodium 327.4, Carbohydrate 43.4, Fiber 1.5, Sugar 2.7, Protein 6.1