By: Kecia’s Flavor Breakthrough!
March 24, 2014
Serves 4 – 6
I needed something flavorful, but simple to go with my Grilled Salsa Chicken! Something that would complement, but not take over, yet taste good if I wanted to serve it with something else. This rice has a bit of spice to it, is simple and was the perfect accompaniment to my chicken. If you do not like it too spicy you could use a pablano instead of a jalapeno, a little less spicy. And remember… remove the seeds and veins and wash your hands after handling peppers!
1 tbsp. olive oil
½ onion, chopped
1 jalapeno seeded and veined, chopped
1 clove garlic minced
1 cup rice ( used jasmine, my favorite)
1 ¼ cup vegetable broth
Salt and pepper to taste
In a medium sauce pan heat olive oil over medium heat. Add onion and jalapeno, cook until onion becomes slightly translucent. Add garlic and cook an additional minute. Now add the rice and stir to coat.
Add broth, bring to a boil. Reduce heat and cover. Simmer for 15 minutes or so, until liquid is absorbed. Let stand five minutes, add salt and pepper to taste, fluff with fork and serve.
Served as a base for my Grilled Salsa Chicken!