[CH] Tonight's Dinner - Reggae Rice
RisaG (radiorlg@home.com)
Fri, 20 Jul 2001 18:29:52 -0400
x/p to DePepperMan & CHILE-PEPPER-RECIPES
This was tonight's dinner (we ate early). I changed it and added some
sausage, a tsp of Inner Beauty Sauce, and I used my Ring of Fire chiles
instead of the scotch bonnet. Otherwise it is the same. It was delicious.
* Exported from MasterCook *
Reggae Rice
Recipe By : Adapted by RisaG from Hot & Spicy & Caribbean
Serving Size : 6 Preparation Time :0:00
Categories : Chile-Heads Chiles
Main Dish Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tbsp vegetable oil
1/2 cup onion -- chopped
2 cloves garlic -- minced
1/2 cup carrot -- grated
1/4 cup bell pepper -- chopped
1 scotch bonnet chile -- seed, stem & chop*
2 cups rice -- I used basmati
4 cups boiling water
1 tsp salt
1/4 tsp freshly ground black pepper
Risa's addition:
2 links smoked sausage -- casings removed
Preheat large, heavy skillet (cast iron pref.). Chop sausage and add to pan.
Let it cook until no longer pink and fat is rendered a bit. Add onions,
garlic, carrot, bell pepper and scotch bonnet chile. Saute for 2 minutes.
Add the rice, stir it into the sauteed mixture, and toss and stir for 1
minute.
Put the sauteed mixture into a large saucepan, add the boiling water, salt,
pepper and bring to a boil. Reduce heat to simmer, cover, and cook for 20
minutes, or until water is absorbed.
Heat Scale: Medium
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NOTES : Risa's notes:
* I used a milder chile as DH is not a full-fledged Chile-Head, as I am. I
used a Ring of Fire chile which is a cayenne. Use whatever you wish.
RisaG
MK Independent Beauty Consultant
mailto: radiorlg@home.com
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 6/30/01