Cooking Instructions
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Step 1
In a deep pan over low heat, add
Olive Oil (1 1/2 Tbsp)
,
Scallions (1 bunch)
,
Garlic (1 clove)
,
Fresh Thyme (3 sprigs)
, and
Pimiento Peppers (2)
and stir for 30 seconds.
Step 2
Next, add the
Carrot (1)
,
Salt (1/2 tsp)
and
Fresh Parsley (1 Tbsp)
. Keep stirring for another 2 minutes.
Step 3
Add in the
Brown Rice (2 cups)
, stir and mix everything well. Then pour in the
Vegetable Stock (3 1/2 cups)
and add
Saffron Threads (1 pinch)
, bring it up to a boil.
Step 4
Add in a
Scotch Bonnet Pepper (1)
, place the lid on and let it simmer for 20-25 minutes.
Step 5
Turn off the stove, remove the scotch bonnet pepper, place the lid back on and let it sit for another 10 minutes.
Step 6
Using a fork, fluff up the rice then serve.
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