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Recipe courtesy of Melissa d'Arabian

Show: Ten Dollar Dinners

Episode: Keep the Change Chile

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Total:: 45 min
Prep:: 10 min
Inactive:: 5 min
Cook:: 30 min

Yield:: 4 servings

Level:: Easy

Ingredients

2 tablespoons butter
1 jalapeno pepper, seeded and minced
1/2 yellow onion, finely chopped
1/2 green bell pepper, chopped
Kosher salt
1 clove garlic, minced
1 1/2 cups white rice, uncooked
1/2 cup chicken stock
Zest and juice of 1 lime

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.

My Private Notes

Name: Rice with Green Pepper and Jalapeno
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 jalapeno pepper, seeded and minced; 1/2 yellow onion, finely chopped; 1/2 green bell pepper, chopped; Kosher salt; 1 clove garlic, minced; 1 1/2 cups white rice, uncooked; 1/2 cup chicken stock; Zest and juice of 1 lime