Chinese restaurant spiced rice

5 Servings

Ingredients

Quantity Ingredient
1 cup Uncooked rice, washed and drained
2 tablespoons Corn oil
1 Onion, finely minced
2 larges Cloves garlic, finely minced
1 large Scallion, finely minced
1 medium Size green pepper, parboiled and cut into slivers
1 cup Water
1 cup Chicken stock
¼ teaspoon Dried marjoram crushed
¼ teaspoon Dried tarragon leaves, crushed
2 tablespoons Freshly chopped parsley
2 tablespoons Freshly chopped dill
3 Dashes cayenne pepper
½ teaspoon Ground ginger

Directions

Bring water and stock to boil in a heavy bottomed saucepan. Add rice. Bring to boil again. Reduce heat and cook, partially covered, for 12-15 minutes or until all water is absorbed and rice is tender but firm.

Heat oil in iron skillet until hot. Add onion, garlic, scallion and pepper and saute until lightly browned, turning frequently, 5 to 7 minutes. Add rice to skillet and turn to coat with sauteed mixture. Sprinkle with herbs, spices and seasoning. Stir. Cover tightly and place in preheated 450 degree oven for 5 minutes. Serve immediately.

Formatted on January 1, 1997 by Jamie Calton Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Oct 15, 1998

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