Spicy Thai Rice
1 tbsp. olive oil or vegetable oil
1 cup or 1 small yellow onion, chopped
pinch of salt
2 tsp. minced garlic
½ tsp. ground ginger
1 Thai chili, dried & chopped or toasted & chopped
2 ½ cups water
salt & pepper, to taste
1 cup 4Sisters jasmine rice, uncooked
1 whole lemon, juiced
¼ cup unsalted peanuts, chopped & toasted
4 fresh basil leaves, torn or cut in ribbons
¼ cup fresh cilantro, chopped
Heat oil in a heavy pan that has a tight fitting lid. Add chopped onions, season with a pinch of salt & cook until onions are translucent and tender. Stir in garlic and ginger, cook for about 20 seconds until fragrant. Stir in the chopped Thai chili & water, season with salt and pepper. Bring to a boil.
Add 4Sisters jasmine rice, stir, & bring to a boil again. Cover with lid, reduce heat to a simmer & cook for 20-25 minutes. Remove from heat and let it rest covered for 5-10 minutes.
To serve, sprinkle with fresh lemon juice & top with peanuts, basil & cilantro.
Serve about 4.
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