This super easy side dish is a flavorful combination of sweet potatoes, rice, and chai spice. It's easy too! You can make it on the stove top or Instant Pot in about 20-minutes.
½tbspneutral oil (vegetable, canola, or a light olive oil)
1smallshallotminced; ~¼ cup; see note
1tspkosher salt
1tbspchai spice blend (chai masala)
2cupsjasmine rice
2cupschicken stock/brothsee note
1largesweet potatopeeled and cut into ½-to-1-inch cubes
Instructions
Instant Pot Instructions
Using the sauté function on your Instant Pot, heat the oil for a minute or so. Then add the shallot and kosher salt. Cook until the shallot has softened and begins turning translucent. This should take 2-3 minutes.
Add the chai spice blend and rice. Stir to combine well. You want the rice to be coated in the seasoning and oil. Add the chicken stock and sweet potato chunks. Stir.
Place the lid on your Instant Pot and lock it. Make sure the vent is closed for pressure cooking. Switch to the pressure cooking function and cook on high pressure for 6 minutes. Let the pressure release for 10-minutes.Then open the lid and gently fluff with a fork to mix the sweet potato and rice together. Serve.
Stove Top Instructions
Place a medium pot over medium heat. Add the oil and let it warm up for a minute or two. Add the shallot and kosher salt. Cook until the shallot has softened and begins turning translucent. This should take 2-3 minutes.
Add the chai spice blend and rice. Stir to combine well. You want the rice to be coated in the seasoning and oil. Add the chicken stock and sweet potato chunks. Stir.
Bring the pot to a light boil/heavy simmer. Place a lid on the pot and reduce the heat to low. Cook, covered, for 20-minutes without removing the lid.After 20-mintues, remove the lid and gently fluff with a fork to mix the sweet potato and rice together. Serve.
Notes
You could replace the shallot with onion, but I tried it and the flavor isn't impactful. Shallots are such a great flavor enhancer, so get some for your pantry!
If you use Better Than Bouillon for your chicken stock (like I do!), reduce the kosher salt to 1/2 tsp.