This colorful spicy side dish goes perfect with kabobs, especially with cherry tomatoes; the color combo is most appealing. Lamb is a good accompaniment.

Andi
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in large, heavy pan over medium heat. Stir in onion, jalapeno peppers and garlic. Saute until onion is translucent; about 8 minutes.

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  • Stir turmeric, cinnamon, and rice into the pan; stir for 2 minutes. Mix in the chicken broth, water and bay leaf. Bring the mixture to a boil, reduce heat to low, cover and cook 20 minutes.

  • Turn off the heat altogether and let sit for 5 minutes. Garnish with chopped green onion.

Nutrition Facts

226.2 calories; protein 3.7g 7% DV; carbohydrates 39.8g 13% DV; fat 5.5g 9% DV; cholesterolmg; sodium 3.9mg. Full Nutrition

Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/30/2007
This was amazing. I was afraid my picky husband and son would not eat it especially with the strong aroma. But they gobbled it up and even went back for seconds. I used brown rice so I had to cook it for about 45 minutes and then let it rest for another 10-15. In addition to the green onions I topped it off with cilantro and a few mint leaves. This will be a regular at my house but as another reviewer suggested I too would cut the amount in half. My small family liked it but I'm sure they don't want to eat the leftovers for a whole week. Read More
(7)

Most helpful critical review

Rating: 2 stars
10/13/2011
Could have been better if more stock was added. My rice came out too dry! Read More
(4)
44 Ratings
  • 5 star values: 30
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
11/30/2007
This was amazing. I was afraid my picky husband and son would not eat it especially with the strong aroma. But they gobbled it up and even went back for seconds. I used brown rice so I had to cook it for about 45 minutes and then let it rest for another 10-15. In addition to the green onions I topped it off with cilantro and a few mint leaves. This will be a regular at my house but as another reviewer suggested I too would cut the amount in half. My small family liked it but I'm sure they don't want to eat the leftovers for a whole week. Read More
(7)
Rating: 4 stars
10/20/2005
Smelled wonderful while cooking. Tasted good too! A nice addition to my rotation of side dishes. I'll have to try the tandoori chicken that so many reviewers are talking about. Happy cooking! Read More
(6)
Rating: 5 stars
08/29/2002
I left the cinnamon out and incresed the hot peppers to 4. Great flavor! Read More
(6)
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Rating: 5 stars
07/23/2010
I was looking for a recipe to use jalapenos I stupidly picked up at the farmers' market... stupid because I had no idea what to do with them they were just pretty. This recipe looked easy and I had all the ingredients. Well it is delicious! My only change was to use only one jalapeno since I didn't know how hot they were. Good thing because one was way enough for us. So good and so easy. I will make this again for sure. I may add peas or something it just seems like something else of vegetable form would be good. Read More
(6)
Rating: 5 stars
08/30/2010
This was fantastic followed recipe well left out jalapenos everyone loved it Read More
(5)
Rating: 5 stars
01/20/2005
I was so impressed how great the rice tasted! Thanks for sharing the recipe. Read More
(5)
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Rating: 4 stars
08/29/2002
Quick and easy! I added carrots and mushrooms. Thought the dish would benefit from a handfule of raisins. Read More
(4)
Rating: 2 stars
10/13/2011
Could have been better if more stock was added. My rice came out too dry! Read More
(4)
Rating: 5 stars
07/22/2011
This truly was a colorful and spicy dish. I served it with kebabs. My kebabs didn't turn out so my rice saved me. A unique and delicious dish. Read More
(4)