Jerked Citrus Rice

1 Tablespoon Vegetable Oil, as needed
1 Medium Onion, minced
1/2 Large Red Bell Pepper
1 Teaspoon Coarse Kosher Salt
1 Tablespoon Butt Kickin' Blacken, Jamaican Jerk
2 Cups Basmati Rice
4 Cups Chicken Broth
1 Large Lime, zest and juice

1. Place the oil in a pot large enough to hold the finished product. Add the onion, and cook until about half done, then add the red bell pepper. You want to onion to get last in the mix, and you want the red bell pepper to show.

2. When the onion and red bell pepper are cooked, add the salt and Butt Kickin' Blacken, and stir well. Add the rice, stir it in until it's all coated by the spices, and begins to pop.

3. Add the chicken broth, along with the lime zest and juice, and stir it up. Turn the burner to high until it boils. Stir it one last time, then turn the heat down to low, and put the lid on.

4. Don't lift the lid to try to take a peak at it for 15 minutes. Trust me, it'll cook. After 15 minutes, taste a piece to see if it's done, and look to see if it needs additional liquid. Id it does, you can add some more chicken broth, but only a little bit. When it's done It won't have any "bite" to the grains of rice.

Ron's Note:
Don't stir it at all, even if you have to put more liquid into the pot. Stirring will make the rice sticky instead of being separate grains. 5. When it's done, you can gently stir it once to redistribute the onions and peppers that have risen to the surface. Keep and lid on it until service.

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