Honey Habanero Rice with Peas
- 2 garlic cloves skin on
- 1/4 white onion cut in half
- 1 fresh habanero chile
- 1 tablespoon vegetable oil
- 3 cups chicken or vegetable broth homemade or store-bought
- 1 tablespoon honey
- 1 teaspoon kosher or coarse sea salt or to taste
- 2 cups Mahatma® Rice jasmine white rice
- 1 1/2 cup fresh or frozen green peas
- 2 sprigs fresh cilantro
- On a preheated comal or skillet, toast the unpeeled garlic cloves, onion and habanero, until they are charred on all sides and softened, about 5 to 6 minutes, flipping as needed. Remove from the heat. Peel the garlic. Stem and seed the habanero. Finely chop the garlic, habanero and onion, set aside.
- Heat the oil in a medium saucepan over medium-high heat until hot but not smoking. Add the chopped roasted garlic, habanero and onion, and cook for a minute. Pour in the broth along with the honey and the salt. Once it comes to a strong boil, add the rice and peas and stir. Once it comes to a rolling boil again, add the cilantro sprigs, placing them to the side. Cover the pan and reduce the heat to the lowest setting.
- Cook for about 15 minutes, or until most of the liquid has been absorbed but there is still some moisture in the pan. The rice should be cooked and tender; if it is not but all the liquid has been absorbed, add a couple tablespoons of water, cover again, and cook for 2 more minutes. Remove from the heat and let the rice rest, covered, for at least 5 minutes. Fluff the rice with a fork and serve.