Ingredients:
Preparation:
Heat the oil in a 10-inch dutch oven over a full spread of coals. Add onions and garlic and saute 3 to 5 minutes until the onions and garlic are fragrant. Add rice and coat with oil. Add water, salt and pepper.
Cook with 7 briquettes bottom heat and 14 briquettes top heat for 20 to 25 minutes, until done. Fluff rice and mix in cilantro, juice and zest.
From IdBlackPotPat: "We did this with the Chicken Enchiladas. It is a really nice change from typical Spanish Rice or plain rice." He also says he prefers basmati rice.
- 1 Tablespoon vegetable oil
- 1/2 cup minced onions
- 2 cloves minced garlic
- 1-1/2 cups rice
- 3 cups water
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- Juice of one lime
- 1/2 teaspoon lime zest
- 1 Tablespoon chopped cilantro leaves
Preparation:
Heat the oil in a 10-inch dutch oven over a full spread of coals. Add onions and garlic and saute 3 to 5 minutes until the onions and garlic are fragrant. Add rice and coat with oil. Add water, salt and pepper.
Cook with 7 briquettes bottom heat and 14 briquettes top heat for 20 to 25 minutes, until done. Fluff rice and mix in cilantro, juice and zest.
From IdBlackPotPat: "We did this with the Chicken Enchiladas. It is a really nice change from typical Spanish Rice or plain rice." He also says he prefers basmati rice.
Last edit: July 4, 2011 at 2:55 PM by DeShawn