TLC Cooking "Emeril's Jerk Rice"

Emeril's Jerk Rice

YIELD 4 to 6 side servings

INGREDIENTS

1/4 cup	olive oil
1/2 medium	small diced onion
1/2 teaspoon	salt
1/4 cup	small diced red bell pepper
1/4 cup	small diced green bell pepper
1	habanero or Scotch bonnet pepper, 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	freshly ground white pepper
2 tablespoons	chopped cilantro

(6 to 8 ounce)

PREPARATION:

Heat the olive oil in a 2-quart saucepot on medium-high heat and add the onions. Cook the onions for one minute before adding 1/4 teaspoon salt, and bell peppers, habanero peppers and continue to cook until soft, 4 to 6 minutes. Add the garlic and cook for 30 seconds. Add the cumin, allspice, cinnamon and another 1/4 teaspoon salt and rice and 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 the cilantro and serve immediately.
Editor's Note: Look for organic ingredients
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Island Flair episode of Emeril Green.

This recipe appears in: Island

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