25-Minute Jalapeno Rice
Jalapeno rice is a spicy twist on a classic Mexican side dish. Made with garlic, jalapeños, cilantro, and lime, it’s packed with flavor and comes together in one pot in under 30 minutes.
Servings: 4 servings
Calories: 212kcal
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.
Nutrition
Calories: 212kcal | Carbohydrates: 41g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 753mg | Potassium: 129mg | Fiber: 1g | Sugar: 1g | Vitamin A: 309IU | Vitamin C: 14mg | Calcium: 30mg | Iron: 1mg
