1 bottom round roast
2 jalapeno peppers
1 TBSP oil
1 can coconut milk
2 cups broth or water
2 cups dry rice
2 TBSP Spice by Rachel Sweet COCONUT CURRY MIX, divided
1 bunch cilantro
Remove the roast from the refrigerator and set out at room temperature. Preheat the oven to 300 degrees F. While the oven is preheating, remove the roast from packaging and sprinkle one tablespoon (reserve the remaining mix for later) of the COCONUT CURRY MIX and rub into the meat. Let the meat rest at room temperature until the oven heats up.
Place the roast into a glass baking dish. Add parchment paper to line the bottom if desired. Make sure to use something with sides as the meat will produce a lot of juices. Cover with aluminum foil and bake in the oven 4 to 5 hours. You'll want to start checking the meat after 3 and a half hours. Use a meat thermometer and insert it into the thickest part of the cut. When it reads 145 degrees F then the meat is done.
At about the 3 and a half hour mark, start the rice. Slice the jalapeno peppers into thin rings and set aside. Add the oil to a pot and heat to medium. Add the chilis and cook for about 2 minutes to brown. Add the remaining tablespoon of COCONUT CURRY MIX and the dry rice and stir to mix. Add the can of coconut milk and the broth or water. Stir well and heat to boiling. Then turn the heat down to its lowest setting and cover the pot. Let cook about 15 minutes or until all liquid is absorbed by the rice. Shut off the rice and let sit, covered, until the meat is done.
Rinse the cilantro and slice off the stems. Mince the leaves and then stir into the rice and set aside. When the meat is done, let it sit at room temperature to rest for 5 to 10 minutes before slicing. Serve a scoop of rice topped with a slice of the roast.