This Curry Rice recipe has an earthy flavor. I chose Jasmine rice because it is more flavorful than regular white rice. This recipe uses a basic yellow curry powder. But, you can choose any kind you desire.
2 cups of Jasmine Rice
2 ½ cups of chicken stock
1 packet of Badia Seasoning or Goya Seasoning
6 tablespoons of olive oil
3 cloves of garlic, minced
1 small shallot, diced
1 small diced red bell pepper
1 scotch bonnet pepper or habanero pepper, diced
2 tablespoons of yellow curry powder
2 teaspoons of turmeric
Salt and pepper to taste
In a heated saucepan over medium heat add 3 tablespoons of olive oil, jasmine rice, shallot, garlic, scotch bonnet pepper, Badia Seasoning, yellow curry powder, and turmeric.
Sauté for about 5 minutes.
Add the chicken stock and diced red pepper. Let mixture come to a boil, then reduce heat to a simmer. Cover with lid and cook for 15-20 minutes.
After rice has cooked for 15 to 20 minutes take lid off to let additional moisture be removed from the rice. This should take around 5 minutes.
Let rice stand for about 5 minutes and fluff with a fork. Drizzle the remaining 3 tablespoons of olive oil. Stir gently to coat. Season with salt and pepper to taste if necessary.
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