From the Terminal
In a dutch oven
- Garlic - 2 cloves, diced
- Butter - 2 tbs
- Chicken / Beef stock - Whole 28 oz Carton
- Carrots - Half a cup, diced
- Red Pepper - 1 tbs
- Cajun style mix - 4 tbs
- Whole dried red peppers - 2-3
- Medium grain rice - 2 cups
Throw butter into the dutch oven with the garlic and spices on high, add stock, whisk, add carrots, whisk.
Once the mixture is steaming add the rice. Whisk again.
Wait for boil then lower heat to a simmer and cover. Mix every 5 minutes until liquid is fully absorbed by the rice. No more than 15-20 minutes.
Serve with lime wedges to squeeze over the rice. Fresh cilantro is also a great garnish.
Pair with any protein.