Rice is a huge part of Caribbean/Guyanese diet.  It is our staple, Italians have pasta and we have rice.   One of the main exports of Guyana is rice, so we tend to eat alot of it.  Our meals are usually something like ____ and Rice.  Fill in the blank.   It only makes sense that we eat alot of rice…why?   Because it’s locally grown, cheap, nutritious and filling.  I’m always looking for new and exciting ways to cook rice after all plain rice gets boring.  This is a recipe that I copied from my cousin Kanema.   During one of our lengthy phone conversations, she told me about a dinner that she prepared for her husband and this rice was on the menu.  I questioned her about the ingredients and I tried to prepare my version of her rice.  Now let me be honest with you…if you don’t like dill you will not like this rice.  It is loaded with dill hence the name dilly rice.  For the rest of us who can’t get enough of dill, this is for you!

Dilly Rice

2 tbsp dried dill

1 small onion chopped

1 jalapeno chopped

1 tbsp butter

1 tbsp olive oil

1 cup parboiled rice

2 1/2 cup chicken stock

salt to taste

On a medium fire,  sautee onion and jalapeno in butter and olive oil.  Add rice, dill, chicken stock and salt.  Bring to a boil, then cover and let simmer on low for 25 mins or until the liquid gone.  Fluff with a rice and serve.