Seychelles Creole Rice Pilaf

      Rice is always welcome in my house and this pilaf was a wonderful base to the other dishes that were served. The rice, topped with the creamy lentils, pineapple salad, and another Seycehelles classic that hasn't been posted yet, called Asar. It's a mix of spiced vegetables that are wonderful on top. 

Creole Rice Pilaf

1 green bell pepper, chopped

1 onion, chopped

4 cloves garlic, minced

2 Tbsp, ginger paste

1 tsp. curry leaves

2 cloves

2 allspice berries

1/8 tsp. cinnamon powder

1/4 tsp. turmeric powder

4 Tbsp. butter

1 1/2 c. basmati rice

1 tsp. salt

Black pepper

3 c. water

Heat the butter in a medium-sized pot with a lid. Add the onion and bell pepper and cook for 4-5 minutes or until the vegetables are tender. Add the garlic, ginger paste, curry leaves, cloves, allspice berries, cinnamon, turmeric, and black pepper. Cook for a minute, until everything is combined. Add the rice and cook, stirring, until the rice is coated and evenly mixed. 

Add the water and the salt to the rice. Stir it again to help avoid clumping. Cover the pan and simmer for 15 minutes or until the rice is tender. Remove the lid and allow it to cool for 5 minutes. Fluff with a fork and serve.