Ingredients
- 2 cups Riceland long-grain white rice
- 1 cup coconut milk
- 2 cups chicken broth
- 1 tbsp vegetable oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup dried fruit (raisins, cranberries, or mixed)
- ½ cup sliced almonds or toasted cashews
- ½ tsp ground allspice
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup diced red bell pepper
- Fresh parsley for garnish
- Salt and pepper to taste
Preparation
- Heat the oil or butter in a large pot over medium heat. Add the chopped onion and garlic and sauté until softened and fragrant, about 3-4 minutes.
- Stir in the allspice, cinnamon, nutmeg, and rice. Stir to coat the rice in the spices, toasting lightly for 1-2 minutes.
- Pour in the coconut milk and chicken broth, stirring to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
- Stir in the dried fruit, nuts, and diced red bell pepper. Season with salt and pepper to taste. Let the rice sit off the heat for 5 minutes before fluffing with a fork.
- Garnish with fresh parsley and serve warm as a flavorful side dish for any holiday meal.
