Carrot-Ginger Rice

I can’t tell you how much I loved this rice! It was sweet, spicy, and so flavorful. The ginger and cayenne pepper really gave the rice a nice kick, the tender onions and carrots made it sweet, and the cilantro gave it a great flavor punch. It was the perfect side dish to my garlic-ginger chicken thighs and sesame green beans. I can’t wait to make this one again.

Carrot-Ginger Rice

Ingredients:

• 1 tbsp butter
• 1 cup of basmati rice
• 2 cups of chicken broth (or vegetable broth for vegetarian version)
• 1 tbsp olive oil (or butter)
• ½ yellow onion, diced
• 2 carrots, peeled & grated
• 1 tsp fresh ginger, peeled & minced
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste
• Dash of cayenne pepper (or more if desired)
• ¼ cup fresh cilantro, chopped

How to Make Carrot-Ginger Rice

Heat one tablespoon of butter in a large saucepan over medium heat. Add the rice and cook, stirring often, for a few minutes, until coated with the butter.

Add the chicken broth and bring to a boil over high heat, then reduce the heat to low, cover with a lid, and cook UNDISTURBED for 20 minutes.

Remove from the heat and let it sit covered and undisturbed for 5 minutes before fluffing with a fork.

While the rice is cooking, heat the olive oil (or butter) in a large skillet over medium heat. Add the onion and cook for 5 minutes, stirring often, until tender.

Add the carrot, ginger, and garlic, and cook, stirring constantly, for 1-2 minutes.

Add the rice to the mixture along with the cilantro, sea salt, freshly cracked pepper, and a dash of cayenne pepper.

Stir gently so all ingredients are well combined. Serve immediately. Enjoy.