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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a tasty rice to accompany seafood or jerk chicken. Very easy but very flavorful. From The Sugar Mill Caribbean Cookbook by Jinx and Jefferson Morgan. Ingredients:
1/4 cup butter |
1 onion, thinly sliced (medium sized) |
2 teaspoons curry powder |
1 cup raw rice |
1 cup orange juice |
1 cup chicken broth |
1 teaspoon salt |
1 bay leaf |
Directions:
1. Melt the butter in a heavy saucepan and saute' the onion until it is limp and translucent.
2. Stir in the curry powder and rice. Cook the mixture two minutes, stirring constantly.
3. Add the remaining ingredients and stir.
4. Bring the mixture to a boil; lower the heat and cover the saucepan. Simmer the rice for 15 to 20 minutes, or until it is tender and the liquid has been absorbed.
5. Remove the bay leaf before serving.
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