Peppery Rice

• 15 whole Peppercorns, To Infuse The Oil
• 2 Tablespoons Olive Oil
• 1 cup Chopped Red Onion
• 1/2 cans (14 Oz. Can) Chopped Carrots
• 1/4 cups Frozen And Thawed Corn
• 1 teaspoon Crushed Black Pepper
• 1 cup Basmati Or Any Other Long Grain Rice
• 1-1/2 teaspoon Salt
• 2 cups Water

1. What I do is soak the whole peppercorns in olive for a few minutes and then pour the oil in a pan and turn on the heat to medium. That really infuses the peppercorns' sweet and peppery flavor in the oil. If you don't have that much time or patience, just heat oil in a thick-bottomed pot and throw in crushed black pepper.
2. Add the onion and fry until the onion is golden brown. Add carrots and fry for about a minute, and then add thawed corn. (Adding veggies is optional. I do so sometimes in order to add vegetables to my diet. If you want to, you can omit them.)
3. Now add crushed black pepper, rice, salt and water; mix well. Bring to a nice boil and then cover with a lid and turn heat to low. Let the rice cook for about 15- 20 minutes or until fully cooked.
4. You can garnish it with cilantro and your Peppery Rice is ready to eat.
5. It can be served with raita or green chatni, although I eat it as is.

oil, olive oil, red onion, carrots, ubc, black pepper, basmati, salt, water

Taken from tastykitchen.com/recipes/sidedishes/peppery-rice/ (may not work)