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Standing Walrus

Jerked Citrus Rice

The method I most commonly use for cooking rice is the pilaf method. Rather than have to wash the rice until the water runs clean, all you've got to do is coat each kernel of rice with a little oil. This coating seals in the starch and the rice will remain separate after it's cooked. I'll even use this method for cooking rice when I'm cooking for a LOT of people. 10 or 15 pounds of rice is a real pain to wash, yet this method is quite easy.

Adding the citrus and the Jamaican Jerk seasoning to this rice helps to compliment the meat that it was served with. In fact, it was liked so much by my Daughter-in-law (Kate), that she had seconds.

The one thing that I can't stress enough though, is that you don't want to peek, until your tasting to see if it's done. And, you don't want to stir it, until you're ready to serve it.

The best pot to cook any rice in, is a good heavy bottomed pot. I use a 3 quart commercial, induction ready pot whenever I'm cooking 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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I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
  1. Whether or not you like this recipe and why.
  2. How you'd like to see it different.
  3. Suggestions for new recipes I could post.
  4. Recipes you've made using Butt Kickin' Blacken.
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thecapn@capnrons.com