Indonesian Spiced Rice Recipe

Name: Indonesian Spiced Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons peanut oil; 1 large onion, chopped; 2 jalapeno chilies, seeded but not deveined, minced; 1 teaspoon turmeric; 1/2 teaspoon ground cinnamon; 1 pound long-grain white rice; 2 14 1/2-ounce cans chicken broth; 1/3 cup water; 1 bay leaf; Chopped green onion tops; 1 pound green beans, trimmed; 4 large carrots, peeled, sliced medium-thin on diagonal; 1/2 small head red cabbage, halved, then cut crosswise into 1/2-inch-wide pieces; 3 tablespoons vegetable oil; 4 fresh ginger slices; 1/2 teaspoon salt; 3 tablespoons canned chicken broth or water; 2 tablespoons fresh lime juice; 2 teaspoons oriental sesame oil

Servings: persons

3 tablespoons peanut oil
1 large onion, chopped
2 jalapeno chilies, seeded but not deveined, minced
1 teaspoon turmeric
1/2 teaspoon ground cinnamon
1 pound long-grain white rice
2 14 1/2-ounce cans chicken broth
1/3 cup water
1 bay leaf
Chopped green onion tops
1 pound green beans, trimmed
4 large carrots, peeled, sliced medium-thin on diagonal
1/2 small head red cabbage, halved, then cut crosswise into 1/2-inch-wide pieces
3 tablespoons vegetable oil
4 fresh ginger slices
1/2 teaspoon salt
3 tablespoons canned chicken broth or water
2 tablespoons fresh lime juice
2 teaspoons oriental sesame oil

1
Heat oil in heavy large saucepan over medium-low heat.
2
Add chopped onion and chilies and stir until onion is translucent, about 8 minutes.
3
Mix turmeric and ground cinnamon.
4
Add rice and stir 2 minutes.
5
Add chicken broth, water and bay leaf.
6
Bring to boil.
7
Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes.
8
Mound rice in center of platter.
9
Sprinkle with green onions.
10
Surround with stir-fried vegetables.
11
Cook beans and carrots in large pot of boiling salted water until just crisp-tender, about 4 minutes.
12
Drain.
13
(Can be prepared 1 day ahead of time.
14
Bring to room temperature before continuing.)
15
Rinse cabbage and drain well just before cooking.
16
Heat vegetable oil in wok or heavy large skillet over high heat.
17
Add ginger; press and stir until aromatic.
18
Add cabbage and stir to coat with oil.
19
Sprinkle with 1/2 teaspoon salt.
20
Add broth, reduce heat to low, cover and cook 2 minutes.
21
Uncover, increase heat to high, add green beans and carrots and stir-fry until heated through.
22
Mix in lime juice and sesame oil.
23
Season to taste with salt and pepper.
24
Discard ginger and serve.

868

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 tablespoons peanut oil, 1 large onion, chopped, 2 jalapeno chilies, seeded but not deveined, minced, 1 teaspoon turmeric, and more.

Yes, Indonesian Spiced Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indonesian Spiced Rice

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