Cajun Steak Rice

1. In a large stock pot, add 1 tablespoon of olive oil. Next, add the rice and stir until all the rice is evenly coated in the oil.

2. Add 2 cups of boiling water from the kettle and a pinch of salt. Place the lid on the stock pot and cook for 18 minutes on a low heat. (See below for additional information on cooking the rice.)

3. Place the steak strips/cubes into a glass or ceramic mixing bowl. Add the cajun seasoning and mix to coat evenly. Set aside.

4. In a large pan, add the remaining 2 tablespoons of olive oil and heat on medium. Add the steak and cook until just browning. Add the peppers and onions and continue to cook, turning the heat to low, until the rice is ready.

5. Once the rice is ready, remove the lid from the stock pot and to the rice, add the steak, peppers and onions. Combine thoroughly.

6. Divide between two plates and enjoy!

A few tips that I always go by when cooking basmati rice:

1. Before cooking, drain the rice in a sieve under cold running water until the water runs clear to remove most of the starch (too much starch will make the rice sticky and clump together).
2. Use the ratio 1 part rice to 2 parts water.
3. Never lift the lid on the pot while the rice is cooking as this will release all the steam which is important to retain to get perfect, fluffy rice.
4. I find it helpful to use a timer when cooking the rice so there’s no chance of undercooking or overcooking.
5. Use a large stock pot. The more base area and thinly spread the rice is, the better.
6. Cook on a very low heat to avoid burning the rice.