I was in Trader Joe's this morning and saw this in the frozen food isle and thought, "how would I make this?" So, here it is. I am serving this with a Fisherman's Stew, which will be packed with fresh fish, mussels, calamari, and scallops. I think the two should go great together. Enjoy!
1 Tbsp. Butter
2 Tbsp. Olive Oil
1 C. Basmati Rice 2 C. unsalted Chicken stock (broth is fine)
2 shallots, minced
1 Roma Tomato, diced
1 tsp. tomato paste
1" piece of Ginger, peeled and grated
3 big cloves Garlic, peeled and minced
1 Tbsp. fresh Lime juice
1 tsp. Chili Powder
pinch of Cayenne powder
1 bay leaf
Kosher Salt and fresh cracked black pepper, to taste
1 C. Cilantro, finely chopped
1/2 C. frozen peas, thawed
In a heavy bottomed pot heat the butter and oil over med-high heat. Add shallots, sweat to translucent. Add ginger and garlic, cook 1 minutes. Add rice, mix well and cook over med-high heat stirring often, 4-5 minutes. (this brings out a beautiful toasted flavor in the rice).
Add tomatoes and tomato paste, mix well, increase heat to high and add stock and lime juice. Add chili powder, bay leaf, and cayenne. Add salt and pepper. Taste cooking liquid (it should taste like very flavorful soup). Cover and cook 15-20 minutes until all liquid is absorbed and rice is tender. Remove from heat, keep covered and let sit for 5-10 minutes. Remove bay leaf, discard. Add cilantro and peas, mix with a fork to incorporate. Serve and enjoy!
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