Spicy Thai Rice

Cooking Instructions:

  • 2 cups water
  • 1 cup uncooked Lundberg® California Brown Jasmine Rice
  • 1/4 cup chopped green onions
  • 2 fresh red chiles, seeded and chopped
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon margarine
  • 1 teaspoon minced fresh gingerroot
  • 3/4 teaspoon salt
  • 1/8 teaspoon ground turmeric
  • 1 to 2 teaspoons fresh lime juice
  • chopped roasted peanuts for garnish (optional)
  • red pepper flakes for garnish (optional)

    Combine water, rice, onions, chiles, cilantro, margarine, gingerroot, salt and turmeric in 2- to 3-quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 55 minutes or until rice is tender and liquid is absorbed; steam for 10 minutes. Stir in lime juice; fluff with fork. Garnish with peanuts and pepper flakes. Makes 6 servings.