Cajun Steak Rice

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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.

* Per serving · 4 servings · Values may vary.