Sweet Chili & Onion Jasmine Rice
"Sweet, salty, tangy, aromatic, crunchy, hot and spicy. Don't leave off the garnishments; they add to the complexity of flavors."
photo by gailanng
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 236.59 ml jasmine rice
- 414.03 ml water
- 2.46 ml salt
- 14.79 ml peanut oil or 14.79 ml vegetable oil
- 354.88 ml onions, cut into thin half moons
- 2 garlic cloves, minced
- 29.58 ml brown sugar
- 1.23 ml salt (if needed)
- 9.85 ml chili paste (Sambal Oelek)
- 29.58 ml rice vinegar
- 14.79 ml fresh cilantro, minced
- 118.29 ml peanuts or 118.29 ml cashews, coarsely chopped and toasted
directions
- Cook rice per package instructions using 1 3/4 cups water and 1/2 teaspoon salt; keep warm.
- In the meantime, in a medium-sized skillet, heat oil over medium heat. Add onions and garlic; cook, tossing frequently, 15 minutes or until onions are golden. The onions should reduce to about 1 cup. Stir in brown sugar, salt, chili paste, and rice vinegar; cook another 3-4 minutes, stirring constantly.
- Gently fold rice into onion mixture. Garnish with peanuts and cilantro.
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Reviews
-
I halved the recipe and used Thai sweet chili sauce for the paste. Delicious! Thanks! Next time, I may add a few veggies to make it a main dish. Made for Please Review My Recipe game.
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
