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Indonesian Spicy Rice


Recipe by Christine Waltermyer, author of "Natural Vegan Kitchen". This rice is for spice lovers! Ginger and cinnamon nicely compliment the sweet onion and pungent jalapeno, cayenne and scallions.
  • 1 teaspoon sesame oil
  • 2 tablespoons water
  • 1 teaspoon minced garlic
  • 1 teaspoon minced fresh ginger
  • 1/2 cup diced onion
  • 1/2 cup diced red bell pepper
  • 2 jalapeno peppers, seeded and minced
  • 1 teaspoon cinnamon
  • 1 cup uncooked Organic Volcano Rice™
  • 2 cups low sodium vegetable broth
  • 1 bay leaf
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup thinly sliced scallions

Place the sesame oil and water in a medium saucepan. Heat over medium high heat and add the garlic, ginger, onion, red bell pepper and jalapeno pepper. Cook and stir for 5-10 minutes, or until the onion is translucent.

Add the cinnamon, Volcano Rice, vegetable broth, bay leaf and cayenne pepper. Bring to a boil, uncovered, over medium high heat.

Lightly cover and reduce heat to simmer on low for 30 minutes, or until the rice is tender.

Serve hot, garnished with scallions.

Serves 4.