Simple Yellow Jasmine Rice & "Peas"
Simple Yellow Jasmine Rice & "Peas"

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, simple yellow jasmine rice & "peas". It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Simple Yellow Jasmine Rice & "Peas" is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Simple Yellow Jasmine Rice & "Peas" is something that I have loved my whole life.

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To get started with this particular recipe, we must prepare a few ingredients. You can cook simple yellow jasmine rice & "peas" using 10 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Simple Yellow Jasmine Rice & "Peas":
  1. Prepare 1 Tablespoon butter + 1 Tablespoon oil
  2. Get 1/2 a medium onion, minced
  3. Prepare 1 Tablespoon minced garlic (about 2 large cloves)
  4. Make ready 1/2-1 teaspoon turmeric
  5. Prepare 2 cups Jasmine rice
  6. Get 1 cup coconut milk (remember to shake it well in the can so all the solids incorporate with the liquid)
  7. Take 2.5-2 +2/3 cup unsalted chicken or vegetable stock (depending on how dry/wet you like your rice)
  8. Make ready 1-1.5 teaspoons kosher salt
  9. Take 1 (15 oz.) can beans of choice rinsed and well drained (don't get the unsalted for this recipe)
  10. Get optional: 2 sprigs thyme, 1 Scotch Bonnet or Habanero chili (pierced in several spots if you like more heat), 1/2 teaspoon allspice

Add the dry rice to the pot. You may hear a slight popping or crackling noise as the rice toasts. Add the jasmine rice and stir to coat the rice. The rice may pop a little bit.

Steps to make Simple Yellow Jasmine Rice & "Peas":
  1. In a pot or large saucepan, melt the butter with the oil over a medium heat then add onion and garlic and sweat until the onions are translucent - maybe 3 to 4 minutes. Add the turmeric to the onions and garlic and stir to combine. (If you're going to add the optional flavorings, this would be the time.)
  2. Add the rice to the mixture and stir to combine. Toast the rice for 4 or 5 minutes in the pot, stirring occasionally to redistribute the grains on the top to the surface of the pan. You'll see the grains begin to turn opaque from the toasting. This process not only gives the rice a toastier flavor, but it also helps the individual grains retain their shape and texture.
  3. Add the coconut milk and stock and stir to incorporate the liquid throughout the rice. Bring the heat up to medium high and bring to a gentle boil for about 2 minutes.
  4. At that point, bring the heat down to just slightly higher than low and cover, lid slightly askew, until almost all the liquid is absorbed by the rice, and only the slightest bit of moisture is showing on the top.
  5. Pour the beans in an even layer over the top, put the lid back on slightly askew, and continue to steam the rice until 5 minutes after all of the liquid has been absorbed.
  6. Turn off the heat and let the rice sit for 5 to 10 minutes (and not much more) before fluffing the rice with a broad spoon or spatula while incorporating the beans as evenly as you can into it.
  7. Enjoy alongside some finger lickin' Jerk Chicken or some hearty and delicious oxtail stew.

Add the water, bouillon cubes and bay leaf and give a good stir. Turn the heat up to high and put a lid on the pot. Add the rice to the mixture and stir to combine. Follow these steps to cook the perfect jasmine rice on the stovetop. Its floral and buttery scent is a nostalgic smell that still fills my home because I continue to make it almost daily.

So that’s going to wrap this up for this special food simple yellow jasmine rice & "peas" recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!