Ingredients

• 1 tblspn hot oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 cup SunRice Long Grain Rice
• 2 jalapeno peppers, finely chopped & seeds removed
• 2 cups vegetable broth
• 3/4 tspns cumin
• 2 tblspns fresh coriander
• Dash of salt & pepper
• 1/4 cup of diced black olives [optional]
• 1/4 cup of sliced water chestnuts [optional]

Instructions

• In a large wok or stir-fry pan, heat up the hot oil on medium-high heat.

• Saute onions and garlic until golden brown. Add in uncooked rice, jalapeno, vegetable broth and cumin to the skillet and bring to a boil.

• Reduce the heat cover the saucepan and simmer on low heat for 20-25 mins, or until liquid is gone and rice is tender and fluffy.

• Remove from heat, add minced fresh coriander and stir gently.

• Serve with diced black olives and sliced water chestnuts.

Tips

Best served with wooden chopsticks.