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