Prep: 60 Mins Cook: 20 Mins

Kabul Party Rice


  • 2 carrots, peeled and grated
  • 4 tbls. margarine
  • 3 onions, peeled and chopped
  • 2 1/2 cups cooked white rice
  • 1/2 cup pine nuts
  • 1/2 cup seedless raisins
  • 1 tablespoon ORTEGA Diced Jalapeños
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cumin


Place the carrots in a saucepan and add water to cover. Bring to a boil, reduce heat, cover and simmer for 5 minutes, then drain.

Melt the margarine in a skillet at medium temperature, add the onions saute until lightly brown. Combine the drained carrots, rice and onions. Stir in the pine nuts, raisins, chili, cinnamon, cloves, cardamom and cumin. Simmer over low heat for about 10 minutes. Serve hot.
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