Rice with Green Pepper and Jalapeo
Difficulty: Simple
Servings: Serves 4
Nutrition Facts per Serving: Portion: 1 of 4 Calories: 341; Fat: 7g; Sat Fat: 4g; Carbs: 63g; Fiber: 1g; Sugars: 2g; Protein: 6g; Cholesterol: 16mg; Sodium: 375mg
Total Time: 45 min Preparation: 10 min Inactive Time: 5 min Cooking Time: 30 min
- 2 tablespoons butter
- 1 jalapeo pepper, seeds removed and minced
- 1/2 yellow onion, finely diced
- 1/2 green bell pepper, chopped
- Kosher salt
- 1 clove garlic, finely chopped
- 1 1/2 cups uncooked white rice
- 1/2 cup chicken broth
- Zest and juice of 1 lime
Instructions:
- In a large saucepan, melt the butter over medium heat. Add the minced jalapeo, diced onion, and chopped green bell pepper; sprinkle with a little salt and cook, stirring occasionally, until the vegetables soften, about 5 minutes.
- Add the chopped garlic and cook briefly until fragrant, then stir in the rice and saut over medium-high heat, stirring regularly, until the rice is lightly golden, about 5 minutes.
- Increase heat to high and add 2 cups water and the chicken broth. Bring to a boil, cover tightly, then reduce heat to a gentle simmer and cook for 20 minutes.
- Remove the pan from heat and let the rice rest, covered, for 3 minutes to finish steaming.
- Before serving, add the lime zest and squeeze the lime juice over the rice; gently fluff and mix to combine.
