Emeril'S Jerk Rice

• 1/4 cup olive oil
• 1/2 medium diced onion
• 1/2 teaspoon salt
• 1/4 cup diced red bell pepper
• 1/4 cup diced green bell pepper
• 1 habanero, split lengthwise and seeds removed
• 1 teaspoon minced garlic
• 1 1/2 cups long grain white rice
• 1 teaspoon ground cumin
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 2 1/4 cups chicken stock
• 1/4 teaspoon white pepper
• 2 tablespoons cilantro, chopped

1. Heat olive oil in a 2 quart sauce pot on medium-high heat and add the onions. Cook for one minute.
2. Add 1/4 teaspoon salt, bell peppers, and habanero. Continue cookign until soft, about 4-6 minutes.
3. Add garlic and cook for 30 seconds.
4. Add cumin, allspice, cinnamon and another teaspoon salt and rice adn cook until toasted, about 4 minutes.
5. Add the white pepper and stock, and bring to a boil, stirring occasionally.
6. Cover with a lid and turn the heat to low.
7. Continue to cook until rice is done, about 20 minutes.
8. Mix in cilantro and serve immediately.

olive oil, onion, salt, red bell pepper, green bell pepper, habanero, garlic, long grain white rice, ground cumin, ground allspice, ground cinnamon, chicken stock, white pepper, cilantro

Taken from www.food.com/recipe/emerils-jerk-rice-530490 (may not work)