Curried Caribbean Rice Pilaf
by Kristine Napier, MPH
Servings: 6 (1 1/2 cups Per Serving)
Prep Time: 15
Cook Time: 25
| Nutrition Facts |
| Serving Size 1 1/2 cups |
| | | | |
| Amount per serving |
| Calories 180 | |
| % Daily Value* |
| Total Fat 4g | |
| | Saturated Fat 0.5g | |
| Cholesterol 0mg | |
| Sodium 290mg | |
| Total Carbohydrate 33g | |
| | Dietary Fiber 2g | |
| Protein 4g | |
| |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. |
Curry, tomatoes, sweet bell peppers, garlic and onion meld together to make this Caribbean delight a rice to remember. Serve it with baked chicken, roasted halibut, or all by itself with a few walnuts sprinkled on top. You'll hear the Caribbean tropics beckoning you.
Ingredients
1 tablespoon canola oil
1 large onion, chopped
4 cloves garlic, chopped
1 cup long grain white rice
1 14-ounce can chicken broth
1 tablespoon curry powder
1 cup cherry tomatoes, halved
1 red bell pepper, minced
1 green bell pepper, minced
1 yellow bell pepper, minced
Directions
- Heat the oil in a large heavy kettle over medium heat; add the onion and the garlic. Cook and stir 3 to 5 minutes, or until the onion is soft. Do not burn the garlic.
- Add the rice, broth and curry. Bring to a boil. Reduce heat, cover, and cook 15 minutes, or until the rice is tender.
- Remove from heat, stir in the tomatoes and bell peppers; cover and let stand 10 minutes.
- Fluff with a fork and serve.
Cooking Tip
Food Trivia
Curry powder is the key spice in all curry dishes; the term curry comes from the South Indian word "kari" which literally means sauce. The powder contains up to 20 different spices, including cardamom, chili pepper, cinnamon and cloves.
Nutrition Nugget
Use long-grain brown rice instead of white rice and increase fiber by 1 gram per serving.