Prep 10 mins
Cook 15 mins
Rice....with a kick!! This is really, really good. The "kick" in it is determined by if you use 1 or 2 jalapenos. If you like a little kick-in-the butt, you'll love this flavorful rice! I don't know where this origional recipe comes from. I've had it for 20 years plus!
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 tablespoons fresh cilantro, chopped
- 2 garlic cloves, chopped
- 1 -2 jalapeno pepper, finely chopped
- 3 cups cooked rice (cooked in chicken broth)
- Heat oil in large skillet until hot.
- Add onions, cilantro, garlic and pepper.
- Cook and stir 5 to 7 minutes or until onion is tender.
- Add rice and stir until blended.
- Cook 3 minutes sor until thoroughly heated.
This was fabulous! I made it last night with leftover rice and followed the directions completely. I did cut the recipe in half for just two of us but used 1 1/2 jalapenos and it was perfect. Served with Slow Cooker Lemon Garlic Chicken#344598 and Chinese Sugar Snap Pea Salad#117029 (needed to use up my sugar sanp peas). What a wonderful meal.
Made for a good side dish... I used the 2 jalepeno peppers, I will use a 3rd next time or a small whole chilli pepper in the oil to give more heat. Thanks for posting it.
How terrific is this!? I love hot dishes, and quite honestly this is not that hot, so don't worry one second about it being to hot. I like it *very* hot so I added both habanero peppers and jalapeno peppers for my portion only, however Dennis happily ate his with a toned down version and this was wonderful! I used some brown rice I had cooked from the evening before and grabbed some fresh cilantro and fresh chives.....the mixture is so yummy, will make this often and use in many Mexican and Spanish dishes. Made for *PAC* Spring 2008. Thank you silly sally for your wonderful recipe!!