Recipe courtesy of Aaron McCargo Jr.
Episode: Far Out Flavor
Total:
45 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
45 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat a grill to high heat.

In a large saucepan over medium-high heat, add the peanut oil. Add the rice and toast it in the oil until it releases a nutty fragrance, about 1 minute. Pour in the chicken stock and bring the rice to a boil. Reduce the heat to low, cover the pan, and let the rice simmer until the liquid has been completely absorbed, about 18 to 20 minutes. Turn off the heat and let the rice sit, covered, for 10 minutes.

Toss the scallions in a large bowl with the olive oil and season with salt and pepper, to taste. Arrange them on the grill and grill until they develop a nice char, about 1 to 2 minutes on each side. Remove them from the grill to a cutting board and roughly chop. Fold the scallions, bean sprouts, cilantro and jalapenos into rice and transfer to a serving bowl. Serve immediately.

IDEAS YOU'LL LOVE

Baked French Toast with Blueberries

Recipe courtesy of Giada De Laurentiis

Garlic Cilantro Lime Rice

Recipe courtesy of Ree Drummond

Mexican Rice Casserole

Recipe courtesy of Ree Drummond

Red Beans and Rice

Rum Raisin Rice Pudding

Recipe courtesy of Ina Garten

Arborio Rice Pudding

Recipe courtesy of Gale Gand

Dirty Rice

Recipe courtesy of Sandra Lee

French Toast Bread Pudding

Recipe courtesy of Ina Garten

Avocado BLT Toasts

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking