Rice with Green Pepper and Jalapeno (Melissa d'Arabian) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
2 tablespoons butter |
1 jalapeno pepper, seeded and minced |
1/2 yellow onion, finely chopped |
1/2 green bell pepper, chopped |
kosher salt |
1 clove garlic, minced |
1 1/2 cups white rice, uncooked |
1/2 cup chicken stock |
zest and juice of 1 lime |
Directions:
1. Melt the butter in a large sauce pan. Then add the jalapeno, onions and green peppers, sprinkle with salt and cook over medium heat until tender, about 5 minutes. Add the garlic and stir. Add the rice and cook over medium-high heat, stirring frequently, until the rice is golden, about 5 minutes. Turn the heat up to high and add 2 cups water and the stock. Bring to a boil, cover tightly, and reduce the heat to a simmer for 20 minutes. Remove from the heat and let rest, still covered, 3 minutes longer. Sprinkle with the lime zest and juice before serving.
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