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I haven't tried this yet but it sounds really good--if you can handle the spices. I think it would be great w/jerk-seasoned chicken breast. I got it from lifescript.com.

This recipe serves: 4
Preparation time: 10 minutes
Cooking time: 20 minutes

Ingredients
1 teaspoon butter, unsalted (use IBS safe substitute, soy/rice butter, etc)
1/3 cup finely chopped onions
1/4 cup finely diced carrots
2/3 cup converted rice
1 cup chicken stock or water
1 tablespoon jerk sauce
salt to taste
freshly ground black pepper

Cooking Instructions
1. Preheat the oven to 350�F.
2. In a small ovenproof pot, melt the butter over medium-low heat. Add the onions and carrots and cook for 3 to 4 minutes, until the onions become translucent but not brown.
3. Add the rice and stir to coat evenly with butter. Cook for 3 to 4 minutes.
4. Add the stock and the jerk sauce, and bring to a boil over high heat.
5. As soon as the stock comes to a boil, cover the pot and place in the oven for 18 minutes.
6. Add the salt, pepper, and fluff with a fork.

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IBS-A...I can never make up my mind

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