Pretty tasty!
- salt and pepper to taste
- chicken bouillon
- chicken broth
- long grain white rice
- ground cumin
- chopped fresh cilantro
So delicious! You can also add: onions
- cooked rice
- chopped ham
- Oil for cooking
- Salt and pepper
- Fillings of your choice
- Seaweed
Because the spiciness of jalapeños varies from chile to chile, we try to control the heat by removing the ribs and seeds (the source of most of the heat) from those chiles that are cooked in the rice. Use an ovensafe pot about 12 inches in diameter so that the rice cooks evenly and in the time indicated. The pot’s depth is less important than its diameter; we’ve successfully used both a straight-sided sauté pan and a Dutch oven. Whichever type of pot you use, it should have a tight-fitting, ovensafe lid. Vegetable broth can be substituted for chicken broth.
- medium jalapeño chiles
- long grain white rice
- canola oil
- tomato paste
- table salt
- minced fresh cilantro leaves
This colorful rice could be served on its own or as a side dish with a meat or fish entree. It comes highly recommended from our UK site.
Level of Difficulty: Moderate
POINTS® Value: 3
- ground turmeric
- black pepper
- table salt
- tomato sauce
- tomato paste
- pepper
- salt
- red kidney beans
- garlic cloves minced
- water
Yields a tender but slightly chewy dry rice with no gluey moisture at the bottom.
Used in other recipes as a base or side dish. Often optional items are added based on the main course the rice should accompany.
- brown rice
- water
**Would be good with green chilies and/or taco seasoning.
- soup can hot water
- cream of chicken soup
- frozen chicken breast halves
- bouillon cubes
- raw rice