7 Spice Rice Pilaf (Variation 1)

The original recipe can be found here.  However, since I'm never one to just do what I'm told I made some alteration to fit my mood and my likes.  The changes that I made are as follows.

We are also in the works at making a sweeter version (since this one is mostly spicy with just a touch of sweet) with oranges, yellow/orange bell pepper, and different spices.

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Ingredients

1 Whole Red Bell Pepper
1 Green Onion
1 Cup Long-Grain Rice
14 Oz Chicken or Vegetable Broth (I used Chicken)
1 Cup Water
2 Tablespoons Olive Oil*
1/4 Cup Golden Raisins
1/4 Cup Sliced Almonds
Paprika
Black Pepper
Cinnamon
Cumin
Nutmeg
Cayenne
Ginger

*This is an estimation since I just kind of poured it over the Green Onion and Bell Pepper while I was cooking.  I rarely measure my oil.  Sigh.


Directions

 1. First, in a fairly sizable saucepan cook the onion and the bell pepper together with the olive oil until tender, but not brown.

2.When they are finished mix in the rice along with all the spices except for the chopped ginger.  Add the raisins and the almonds.  (Put the seasonings to your liking, but the original recipe called for 1/4-1/2 teaspoon of each.)  Cook, while stirring, over medium heat for about five minutes.

3.  Add the vegetable or chicken broth and the water.  Bring to a boil.  Then reduce the heat and simmer everything (covered) for about 15 minutes.

Let cool -- and Voila!  Foods.

Personal Notes: Depending upon your rice/veggies ratio you should adjust how much of each you use.  This version makes a LOT of rice with smatterings of the vegetables throughout.  If you like something more equal I would advise maybe cutting it down to half a cup of rice and/or adding another vegetable in. And this makes quite a lot of food as well.  Originally I think it was supposed to be a side, but with something so tasteful its better as a meal and you don't need a big plate of it either.  So I'd say depending upon how much you eat this would feed anywhere between 4-6 people.