1 C Ralston Family Farms Basmati rice, rinsed thoroughly
¾ C full fat coconut milk
½ C water
½ C vegetable broth
1 tsp. kosher salt
1 cinnamon stick
¼ tsp. allspice
1 Tbsp. olive oil
½ organic red onion, diced
½ organic yellow bell pepper, diced
½ organic red bell pepper, diced
2-3 cloves garlic, minced
2 inch knob organic ginger
1 organic jalapeno, seeds and membranes removed, minced
Salt and pepper to taste
Organic cilantro, for garnish, if desired
Add rinsed rice to a saucepan. Add coconut milk, water, broth, salt, cinnamon stick, allspice, and cayenne. Stir to combine.
Heat over medium high heat. Bring to a boil then reduce to a simmer until all of the liquid is absorbed, around 15 minutes. Once done, remove from heat, allow to sit for 5 minutes. Remove cinnamon stick.
Add olive oil to a skillet. Heat over medium heat. Once hot, add onion and bell peppers, cook for 4-5 minutes or until softened. Add jalapenos, ginger, and garlic. Cook for 30 seconds more. Season with salt and pepper.
Add to rice, mix to combine.
Garnish with cilantro if desired.
*Recipe developed by Chef Heather Artripe of Fayetteville, AR. Chef works at Ozark Natural Foods Co-Op. She has been there for over 12 years and has been teaching cooking classes at the Co-op for the past 7 years. She has participated in many community culinary events over the past several years including the Roots Festival, Apple Seeds’ Evening at the Farm, and cooking demonstrations for the Fayetteville Farmers Market, NWA Farmers’ Market Alliance, Ozark Folkways, Tri Cycle Farms, and the Fayetteville Public Library, just to name a few.