Recipe courtesy of Melissa d'Arabian
Rice with Green Pepper and Jalapeno
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- Level: Easy
- Total: 45 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 30 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 228
- Total Fat
- 4 g
- Saturated Fat
- 3 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 11 mg
- Sodium
- 250 mg
- Level: Easy
- Total: 45 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 30 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 228
- Total Fat
- 4 g
- Saturated Fat
- 3 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 11 mg
- Sodium
- 250 mg
Ingredients
Directions
- 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.
