Once a year we celebrate Cinco De Mayo. Every week, we celebrate Taco Tuesday. And any given day we just want Mexican Food. This Jalapeño Rice goes great with any of those days.
Rice is the perfect addition to any Mexican Cuisine. Season it up just right and it’s a fiesta! It doesn’t matter what day it is; Mexican food is staple in my house. So, any day can be a fiesta!
My kiddos granny is one of the best cooks I know. When she gave me this recipe for Jalapeño Rice it was a must try. I made it, I loved it, and I have been making it ever since.
God love this woman, but she never gives me measurements. She makes everything from scratch. I have to study what she does and try to replicate. Some recipes I have to try and try, and some recipes come together super easy like this Jalapeño rice. One-time cooking and the rest is history.
Granny told me to cook the rice in butter first. Then add the onion and peppers. Pour in the broth and cook until the rice is done. Her recipes are always tried and true and this one is no different!
Whether it’s Taco Tuesday, Cinco De Mayo, or some random night, Jalapeño Rice is one that’s on my menu.
Rinse and drain the rice before you cook.
Use a fine mesh strainer to rinse rice.
Toast the rice in butter in a saucepan before adding the liquid.
Sauté the peppers with the rice for a few minutes before adding the liquid.
Freeze leftover rice in portions to use later in other recipes. Yes, you can freeze cooked rice. You can even throw the frozen rice into soups without defrosting first.
- 2 cups uncooked Riceland Long Grain Rice
- 4 tablespoons butter
- 1 small onion, chopped
- 4 mini sweet peppers or 1 small bell pepper, chopped
- 1 jalapeno pepper, seeded and chopped
- 4 cups chicken broth
Heat butter in a large saucepan over medium high. Add the rice and stir. Cook rice, stirring frequently, until rice is toasted and golden for about 5 minutes. Add vegetables and stir until well combined, cooking for an additional 5 minutes. Stir in chicken broth. Bring to a boil. Cover then reduce heat to simmer and cook for 15 minutes. Remove from heat and rest for 5 minutes. Add salt and pepper to taste. Fluff with a fork. Eat and Enjoy!
Blog post and recipe provided by Riceland blogger Lacie Ring of EasyPeasyPleasy.com