Curried Rice

1 Tablespoon Vegetable Oil
1 Large Onion, minced
1 Large Fresno Pepper, or Jalapeno, minced
1 Tablespoon Butt Kickin' Hot, Jamaican Curry Blend
2 Tablespoons Vegetable Oil
1 Cup Basmati Rice
2 Cups Chicken Broth

1. Heat the oil in a pot over medium heat, add the minced onion and pepper, and cook until they are beginning to get soft, and almost translucent.

2. Add the Hot, Jamaican Curry blend and stir in until everything's well coated with the spice.

3. Add another 2 tablespoons of oil along with the rice. Turn the heat to high and stir this around, until the rice has been coated by the spice mixture. There should have been enough oil to totally coat each grain of rice.

4. Add the Chicken Broth and cover the pot. As soon as it's boiling, turn the heat down to real low, leave the cover on, and cook for about 15 minutes. Lift the lid up, and taste a couple of grains of rice to see if it's done. If it's not done, put the cover on, and give it another 2 - 3 minutes to cook.

Ron's Note:
Be sure that you don't stir this at all during the cooking process, or you'll release all of the starch on the outside. This will cause the rice to be mushy.

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