Need a quick weeknight meal? Look no further than this buttery rice pilaf. Studded with tomatoes, crunchy cashews and jalapeños for a touch of heat, it all comes together with the rich, savory flavor of Berbere Seasoning Blend.
15m
PREP TIME
30m
COOK TIME
319
CALORIES
11
INGREDIENTS
Servings: 5
Ingredients
- 2 tablespoons butter
- 1/2 cup unsalted cashews
- 1 medium onion, chopped
- 1 medium jalapeño pepper, seeded and chopped
- 3 cloves garlic, minced
- 2 teaspoons Berbere Seasoning Blend, (see separate recipe)
- 1/2 teaspoon McCormick® Sea Salt Grinder
- 1 cup basmati rice
- 2 medium plum tomatoes, seeded and chopped
- 1 1/2 cups chicken stock
- 1/2 cup Thai Kitchen® Unsweetened Coconut Milk
INSTRUCTIONS
- 1 Melt butter in large skillet on medium heat. Add cashews; sauté 2 to 3 minutes or until golden brown.
- 2 Add onion, jalapeño and garlic; cook 3 to 4 minutes or until softened. Stir in Berbere Seasoning Blend, salt and rice.
- 3 Stir in tomatoes, stock and coconut milk. Bring to a boil. Reduce heat and simmer, covered, 18 to 20 minutes or until rice is tender and liquid has been absorbed. Fluff with a fork before serving.
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