Jalapeno Hot Rice Recipes

Steps:

• 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.

Steps:

• Set aside 1 jalapeno pepper. Cut the stems off the rest; slice in half lengthwise, and remove the seeds.
• Place all of the peppers in a large pot of boiling water. Boil peppers about 15 minutes. Reserve about 2 tablespoons of boiling water, and drain the rest.
• Cut the stem off the remaining whole pepper, and place all of the the peppers into a blender. Pour in reserved water and canola oil, and season with salt and pepper. Blend until smooth and creamy. Serve hot or chilled.

Steps:

• Preheat the oven to 350º.
• Mix the rice, sour cream, and jalapenos in a large bowl.
• In a 1 quart casserole dish, layer half of the rice mixture and then half of the cheese.
• Repeat, ending with a layer of cheese.
• Bake, covered, for 30 minutes; then remove the cover and bake for another 10 minutes.

Steps:

• In a large saucepan heat the oil on medium-high heat. Saute onions until golden brown. About a minute before completing the onions, add garlic and jalapenos; saute another minute.
• Add in uncooked rice, broth, cumin, salt and pepper; bring to a boil. Reduce the heat and cover the saucepan. Simmer on low heat for 20-25 minutes or until liquid is gone and rice is tender and fluffy. Remove from heat. The longer you leave on the lid, the fluffier the rice will become. Add minced cilantro and stir gently.
• Top each serving with cheese, if desired.

Steps:

• Sauté the onion, green pepper, and jalapeño in the butter in a medium saucepan until tender. Add the mushrooms, chicken broth, and rice.
• Cover and simmer 15 to 30 minutes or until rice is tender.

Steps:

• NOTE: This step is important as it removes the starch from the rice so it will not stick. --- Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1-2 minutes, stirring with your (clean) fingers or shaking rice around in the strainer. Shake afterwards also to remove excess water/moisture. Set aside.
• In a large measuring cup or bowl, whisk the broth and tomato paste (and hot sauce if using) to incorporate. Set aside.
• Heat grease/oil over medium high heat in a Dutch oven (or heavy pot). Add rice and stir until rice is translucent, about 3-5 minutes.
• Add the onion, jalapeno, and garlic. Saute' for 1-2 minutes until onion is translucent. Stir the broth/paste mixture into the rice. Increase heat to medium high, and bring to a boil.
• Once it begins to boil, give a final stir and reduce heat to low, cover pot and simmer 20 minutes.DO NOT REMOVE LID. Remove from heat and let sit for an additional 5 minutes STILL covered.
• Remove lid and stir, fluffing rice. NOTE: If you have little browned crispy rice at the bottom of the pan (not burnt), this is considered a delicacy in Mexico, so don't fight over it!

Steps:

• Heat pan with oil until hot.
• Add garlic and cook until brown.
• Add meat and cook thoroughly.
• Add egg until cooked.
• Add rice with meat and stir.
• Add remaining ingredients and stir.