Jalapeno rice is a bold, Tex-Mex twist on a classic Mexican side dish. Made with garlic, jalapeños, cilantro, and lime zest, it's packed with flavor and comes together in one pot in 25 minutes.
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This Mexican-inspired side dish pairs perfectly with steak and shrimp fajitas, green chicken enchiladas or brisket enchiladas, and tender braised beef barbacoa that's been cooked in the oven.
Recipe Highlights
Inspiration: If you're anything like me, you're always on the hunt for delicious side dishes that are quick enough for a weeknight. This jalapeño rice recipe delivers big on flavor without a lot of fuss.
What makes it special: This rice with jalapenos isn't just about tossing in heat, it's layering flavor with sautéed jalapeños, garlic, lime zest, and broth-cooked rice. It delivers restaurant-style flavor using pantry staples and one pot.
Serving suggestions: I serve this spicy rice with everything from tacos to enchiladas, or as a base for my steak and rice bowls and salmon taco bowls. I like serving a scoop of this rice with my pescado a la Veracruzana to soak up all its flavorful Veracruz sauce.
Ingredients Notes
- Jalapeno peppers: Easily adjust the spice level to your liking. For milder rice, remove the seeds and ribs from the jalapenos; for medium heat, leave some in. Want it spicier? Swap in serrano peppers for a bolder kick.
- White rice: You can use either jasmine rice or basmati rice. If you like a softer, more tender rice, go for jasmine. If you prefer drier, fluffier grains with a firmer bite, basmati's your best bet.
- Chicken broth: I always cook rice in broth instead of water for added flavor. While water works in a pinch, broth infuses the rice with savory depth and makes the whole dish more satisfying.
How to Make Jalapeno Rice
Melt butter (or olive oil) in a saucepan and sauté garlic and jalapenos over medium heat.
Pour in chicken broth and bring to a boil.
Once the broth is boiling, add rice and salt. Stir to combine. Cover and cook rice according to package instructions.
When all the broth has absorbed, remove the rice from the heat and fluff with a fork. Toss rice with lime zest and chopped cilantro.
More Tex-Mex Sides
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25-Minute Jalapeno Rice
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Equipment
- Saucepan
- zester
Ingredients
- 1 Tablespoon butter or olive oil
- 2 jalapeno peppers seeds removed and diced
- 3 cloves garlic minced
- 1 cup jasmine rice rinsed
- 2 cups chicken broth
- ½ teaspoon salt
- ½ cup cilantro chopped
- 1 lime zested
Instructions
- In a medium saucepan, melt butter over medium heat. Add diced jalapeños and minced garlic. Sauté until jalapeños are softened and fragrant, about 2-3 minutes.
- Pour in the chicken broth and bring to a boil. Stir in the rice and salt, cover, reduce heat to low, and simmer for 15 minutes or until the rice is tender and liquid is absorbed.
- Fluff rice with a fork and stir in cilantro and lime zest.
Notes
- Customize the spice level by removing the jalapeno seeds and ribs for a mild flavor, leave them in for medium-hot, or use a serrano pepper if you want extra spicy rice.
- Storage: Let the rice cool completely, then transfer to an airtight container. Refrigerate for up to 4-5 days. To freeze, portion into freezer-safe bags or containers and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
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