My family is from India, so while growing up, I used to eat rice daily. A meal was never complete without it. When I went away to college, I stopped eating rice so frequently but I still enjoy it, when I have rice on my plate. It makes me feel like I am at home. Yesterday, I share my recipe for Spicy Chicken Teriyaki. I served this rice dish along with the chicken. It has a certain warmth from the cumin and coriander that went really well with the spicy chicken.
1 tablespoon of olive oil (or butter)
1/2 a large onion, diced
1/2 tablespoon cumin powder
1/2 tablespoon coriander powder
1/2 teaspoon turmeric
2 cups of long grain rice (I used brown rice)
3 cups of low-sodium chicken broth
(*Gluten Sensitivity, make sure stock is gluten-free or use water*)
1 teaspoon of salt (optional)
Parsley for garnish
- Soak rice in warm water.
- Using a pot that has a lid, heat oil and saute onions until they become translucent
- Add spices, mixing well for about a minute.
- Add drained rice and cook for about 2 minutes, stirring frequently
- Add stock and salt.
- Bring to a boil and the cover pot.
- Place pot on low heat for 20-30 minutes or until rice is tender
- Garnish with Parsley