Sweet Potato Rice

This is a recipe I tried from my friend Paola.  She has been teaching Rach and I how amazing walnuts can be in cooking.  Paola gave us a sample of this rice and we loved it.  Tonight Rach and I tweaked it and came up with a slightly different version. 

Paola and I met at work when she realized she had Celiac Disease and no idea on what she could eat and what she couldn't anymore.  She told me on top of that, she didn't eat meat.  I told her that was no problem!  I mentored her on gluten-free, vegetarian eating.  We have since become good friends and share meals back and forth.  This entry is dedicated to you, P!

Here we go.  You will need:

• 2 cups water
• 1 Knorr vegetable cube
• 1 cup rice
• 1 sweet potato, peeled and chopped
• 1 baking potato, peeled and chopped
• 1 onion, chopped
• 2 cloves of garlic, crushed
• 3/4 cup old cheddar
• 1/2 cup of walnut halves or pieces
• 1/2 tsp. chili flakes
• 1/2 tsp. Pampered Chef Jamaican Jerk Rub (or equivalent)
• 1/2 tsp. Chipotle Rub (or equivalent)
• 1 tsp. salt
• 1 tsp. pepper, divided
• 1 tsp. cumin
• 1/2 tsp paprika
• 1/4 tsp. cayenne pepper
• 1/2 tsp. thyme
• 1 tsp. oregano
• olive oil
• vegetable oil

Season the baking potato:

Put the chopped baking potato in a bowl and drizzle with olive oil until all the pieces are coated.  Add Jamaican Jerk Rub, Chipotle Rub, salt, cumin, paprika, cayenne pepper, thyme, oregano and 1/2 tsp. of pepper.  Mix well and set aside.

The Pampered Chef seasonings used are gluten-free.  You can purchase them by clicking the link below the picture.  

Jamaican Jerk Rub 

Chipotle Rub

Make the rice:

I use a microwave rice cooker to make this rice.  It is so easy and turns out perfect every time.  Dissolve the Knorr vegetable cube in boiling water.  Add the rice and 1/2 tsp. of pepper.  I microwave on high for 3 minutes. Stir, then microwave on power 5 for 10 minutes.  Set aside.

Make the potato mixture:

Heat a generous amount of vegetable oil in a large pan and add chili flakes.  Add chopped sweet potato and stir fry for about 5 minutes.  Add the seasoned white potato.  At this point you may need to add more oil.  Stir fry for another 5 minutes. Then add chopped onion and the crushed garlic.  If things get sticky (and they will), add some water.  Put the lid on and let things steam for a bit.  Keep at eye on things, as they will stick very easily - add more water if necessary.  When potatoes are tender stir in rice and mix.  Add the grated cheese on top, turn off the heat, and cover.

Toast the walnuts:

In a non-stick pan toast the walnuts on medium heat for about 3 minutes.  You must stir them constantly as once they burn, they are useless.  Toasting the nuts brings out the flavour in them.  Add to the rice/potato mixture and stir.

I served with the Garlic Green Beans.  This is incredible and worth all the steps to make it come together.