Add an exotic zip to your entrées with this colourful side dish, fragrant with just a touch of cumin and coriander. Pairs excellently with beef, pork or chicken.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|1. Sauté onions in hot oil until just translucent. Add spices and cook a few minutes, stirring constantly. Add rice and stir over medium heat until grains are coated in oil.|
|2. Add chicken stock and water. Bring to a boil. Cover and simmer until liquid is absorbed and rice is tender.|
|3. Add peas and grated carrot.|
|4. Cover and leave on heat but turned off to let rest. Fluff rice with a fork before serving. Sprinkle with chopped cilantro if preferred.|