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Tarragon & Marjoram Spiced Rice
By Chef Ida Rodriguez

Tarragon & Marjoram Spiced Rice
By Chef Ida Rodriguez


1 cup Uncooked Rice washed and drained
2 teaspoons Corn Oil
1 Onion freshly minced
2 large organic garlic - clove finely minced
1 medium Green Peppers cut into slivers
1 cup Water
1 cup Chicken Stock
1/4 teaspoon Dried Marjoram crushed
1/4 teaspoon Tarragon dried leaves crushed
2 teaspoons Parsley leaves chopped fresh
2 teaspoons dill - chopped freshly
3 dash Cayenne Pepper
1/2 teaspoon Ground Ginger


Bring water and stock to boil in a heavy bottomed saucepan.

Add rice.

Bring to boil again.

Reduce heat and cook, partially covered, for 12-15 minutes or until all water is absorbed and rice is tender but firm.

Heat oil in iron skillet until hot.

Add onion, garlic, scallion and pepper and sauté until lightly browned, turning frequently, 5 to 7 minutes.

Add rice to skillet and turn to coat with sautéed mixture.

Sprinkle with herbs, spices and seasoning.


Cover tightly and place in preheated 450°F oven for 5 minutes.

Serve immediately.