Second Spin, Country 27: Burkina Faso [International Food]

Rinse the rice under cold water until the water runs clear and soak for 30 minutes.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and grated ginger; cook until fragrant, about 1 minute.

Add diced chicken and cook until browned on all sides, about 5-7 minutes.

Incorporate chopped tomatoes, bell peppers, and carrots; cook until softened, about 5 minutes.

Add soaked rice, chicken broth, bay leaves, cumin, thyme, salt, black pepper, and cayenne pepper.

Bring to a boil, then reduce heat to low and cover tightly.

Cook for 20-25 minutes, or until rice is tender and liquid is absorbed.

Stir in green peas and cook for an additional 5 minutes.

Remove from heat and let sit covered for 10 minutes.

Fluff the rice with a fork and serve hot.

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