Curry Rice Recipe
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 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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