Best 8 Jalapeno Rice Recipes

RICE WITH GREEN PEPPER AND JALAPENO

Steps:

• 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.

SPICY JALAPENO RICE

Steps:

• In a large saucepan heat the oil on medium-high heat. Saute onions until golden brown. About a minute before completing the onions, add garlic and jalapenos; saute another minute.
• Add in uncooked rice, broth, cumin, salt and pepper; bring to a boil. Reduce the heat and cover the saucepan. Simmer on low heat for 20-25 minutes or until liquid is gone and rice is tender and fluffy. Remove from heat. The longer you leave on the lid, the fluffier the rice will become. Add minced cilantro and stir gently.
• Top each serving with cheese, if desired.

CHEESY JALAPENO CORN & RICE CASSEROLE

Steps:

• 1. Option 1: Preheat oven to 350* F. In a large baking dish combine all ingredients and mix well.
• 2. Bake for 35 minutes or until heated through. Stir well and serve.
• 3. Option 2: In large microwave safe baking dish with lid, combine all ingredients together. Cover and cook on HI for 5 minutes. Stir, cover and cook on HI for another 5 minutes. Stir again, cover and cook on HI for 5 minutes more. If you want it creamier you can add a little milk before cooking the last 5 minutes.
• 4. Remove from microwave, keep covered and let sit for 5 minutes. Enjoy! *TIPS: You can also add crushed red pepper flakes instead of jalapeno peppers if desired.

JOHNNY JALAPENO'S MEXICAN RICE

Steps:

• NOTE: This step is important as it removes the starch from the rice so it will not stick. --- Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1-2 minutes, stirring with your (clean) fingers or shaking rice around in the strainer. Shake afterwards also to remove excess water/moisture. Set aside.
• In a large measuring cup or bowl, whisk the broth and tomato paste (and hot sauce if using) to incorporate. Set aside.
• Heat grease/oil over medium high heat in a Dutch oven (or heavy pot). Add rice and stir until rice is translucent, about 3-5 minutes.
• Add the onion, jalapeno, and garlic. Saute' for 1-2 minutes until onion is translucent. Stir the broth/paste mixture into the rice. Increase heat to medium high, and bring to a boil.
• Once it begins to boil, give a final stir and reduce heat to low, cover pot and simmer 20 minutes.DO NOT REMOVE LID. Remove from heat and let sit for an additional 5 minutes STILL covered.
• Remove lid and stir, fluffing rice. NOTE: If you have little browned crispy rice at the bottom of the pan (not burnt), this is considered a delicacy in Mexico, so don't fight over it!

JALAPENO RICE

Steps:

• 1. Combine all the ingredients in a rice cooker. When cooked fluff with a fork and serve.
• 2. This rice can be served as a side dish or with any type of fresh cooked beans or peas. May also be served with a gravy of choice.

JALAPENO RICE

Steps:

• On medium-high heat, bring chicken stock and jalapenos to a bubble. Add rice to pot and reduce heat to low. Cover and simmer for 18 min. Remove from heat and let sit for 5 min.

JALAPEñO, CILANTRO CHICKEN & RICE RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 degrees fahrenheit. Combine all of the ingredients in a casserole dish. Bake for 45-60 minutes.

JALAPENO CHICKEN & RICE CASSEROLE RECIPE - (4.3/5)

Steps:

• EHEAT oven to 350-F. Lightly grease 2-quart casserole. COMBINE rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter and jalapeños in prepared casserole; stir well. BAKE 45 to 50 minutes or until knife inserted in center comes out clean. Season with salt.