Description
Bright and flavorful jalapeno rice with garlic, cilantro, and green onions. It is the perfect side to pair with your favorite summer main dishes.
Ingredients
Units
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- 2 Tbsp. olive oil
- 1 jalapeno, seeded and finely chopped
- 4 cloves garlic, minced
- 1 1/2 cups white jasmine or basmati rice
- 2 1/4 cups low-sodium chicken broth
- 1 tsp. kosher salt
- 1/2 cup chopped cilantro
- 1/2 cup sliced green onions
- 1 tsp. lime zest, from about 1 lime
Instructions
- Heat olive oil in a medium saucepan over medium heat. Add jalapeno and cook until softened, about 2-3 minutes. Stir in garlic and cook for 30 seconds or until fragrant, stirring constantly.
- Add rice and stir to coat with olive oil. Cook, stirring frequently until the rice is toasted, about 3-4 minutes.
- Add chicken broth and salt. Bring to a simmer. Reduce heat to low, cover, and simmer for 15-20 minutes or until all of the broth is absorbed.
- Remove the saucepan from the heat and let the rice steam for 5 minutes, covered. Fluff with a fork.
- Stir in cilantro, green onions, and lime zest. Taste for salt before serving.
Notes
- Leftovers: Store leftover rice in an airtight container for 3-4 days.
Nutrition
- Serving Size:
- Calories: 229
- Sugar: 0.5 g
- Sodium: 237.9 mg
- Fat: 5.6 g
- Carbohydrates: 39.3 g
- Protein: 5.3 g
- Cholesterol: 0 mg