Spicy Olive & Cheese Rice
Submitted by jojo2391
Spicy rice pilaf with olives, mushrooms, Parmesan, and a triple-sauce punch of salsa, hot sauce, and Pickapeppa. A bold, cheesy side dish simmered on the stovetop.
YIELD
4 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsThis isn’t plain white rice. Not even close. This is rice with attitude. Long grain rice gets simmered in chicken and seafood stock with sliced olives, mushrooms, celery, and green onions, then hit with a flavor trifecta of salsa, hot sauce, and Pickapeppa sauce.
That Pickapeppa brings a Jamaican sweet-tangy heat that plays off the briny olives and earthy mushrooms in the best way.
Stir in a generous handful of grated Parmesan at the end and let it melt into the hot rice. The cheese ties everything together into a side dish that could honestly steal the show from whatever main you pair it with.
Pro Tips
- Toast the rice in butter for a minute before adding the liquid. It adds a nutty depth and helps keep the grains separate.
- Use dried stock powders as called for. They dissolve right into the cooking water and give a concentrated, savory backbone without extra liquid.
- Let the rice sit covered for 5 minutes after adding the cheese. The residual heat melts it perfectly without overcooking the grains.
Ingredients
Directions
Place the butter in a hot sauce pan and add the onions, mushrooms and celery.
Cook over medium high heat for about 3 to 4 min. Next, add the rice and stir for about 1 min.
Add the water and the dried chicken and seafood stock.
Bring to a boil and add the rest of the ingredients except the cheese.
Turn down the element to medium and cook until almost all the water is gone.
Then put the heat to a simmer, cover and cook for about 40 min.
Finally, add the cheese, let the rice sit for about 5 more min. then serve.
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