Ingredients and Weight:
- Basmati rice: 2 cups (400g)
- Olive oil: 4 tablespoons (60ml)
- Onion: 1 large (150g)
- Red bell pepper: 1 large (200g)
- Jalapeño pepper: 1 small (10g)
- Ground cumin: 1 teaspoon (5g)
- Ground coriander: 1 teaspoon (5g)
- Ground turmeric: 1/2 teaspoon (2.5g)
- Chicken broth: 4 cups (960ml)
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- In a heavy-bottomed pot over medium heat, heat the olive oil.
- Add the onion and bell pepper and cook until softened, about 5 minutes.
- Finely mince the jalapeño pepper and add it to the pot along with the cumin, coriander, and turmeric. Cook for 1 minute, stirring constantly.
- Add the rice and stir to coat with the spices.
- Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Remove from the heat and let stand, covered, for 5 minutes before fluffing with a fork.
Nutritional Information:
Per serving (1 cup):
- Calories: 250
- Fat: 7g
- Protein: 9g
- Carbohydrates: 44g
- Fiber: 2g
Dish Characteristics:
- Fluffy and flavorful
- Spicy but not overpowering
- Perfect as a main course or side dish
User Comments:
- "This pilaf was delicious! The spice blend was perfect and the rice was cooked to perfection."
- "I love the combination of flavors in this dish. It's a great way to add some heat to your meal."
- "This pilaf is easy to make and always a crowd-pleaser."
Special Precautions and Tips:
- If you don't have jalapeño pepper, you can substitute another mild chili pepper.
- If you want a spicier pilaf, add more jalapeño pepper or use a hotter variety.
- Serve the pilaf with additional toppings such as yogurt, cilantro, or lime wedges.
