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1.
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In a large stock pot, add 1 tablespoon of olive oil.
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Next, add the rice and stir until all the rice is evenly coated in the oil.
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2.
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Add 2 cups of boiling water from the kettle and a pinch of salt.
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Place the lid on the stock pot and cook for 18 minutes on a low heat.
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(See below for additional information on cooking the rice.)
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3.
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Place the steak strips/cubes into a glass or ceramic mixing bowl.
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Add the cajun seasoning and mix to coat evenly.
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Set aside.
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4.
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In a large pan, add the remaining 2 tablespoons of olive oil and heat on medium.
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Add the steak and cook until just browning.
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Add the peppers and onions and continue to cook, turning the heat to low, until the rice is ready.
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5.
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Once the rice is ready, remove the lid from the stock pot and to the rice, add the steak, peppers and onions.
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Combine thoroughly.
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6.
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Divide between two plates and enjoy!
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A few tips that I always go by when cooking basmati rice:
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1.
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Before cooking, drain the rice in a sieve under cold running water until the water runs clear to remove most of the starch (too much starch will make the rice sticky and clump together).
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2.
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Use the ratio 1 part rice to 2 parts water.
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3.
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Never lift the lid on the pot while the rice is cooking as this will release all the steam which is important to retain to get perfect, fluffy rice.
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4.
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I find it helpful to use a timer when cooking the rice so theres no chance of undercooking or overcooking.
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5.
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Use a large stock pot.
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The more base area and thinly spread the rice is, the better.
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6.
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Cook on a very low heat to avoid burning the rice.
