Monday, January 23, 2006

Jalapeno Rice


Source: This recipe is from Bebe, a friend of mine. It was published in Southern Living many years ago.

1 tablespoon melted butter
1/4 cup thinly sliced celery
2 scallions, thinly sliced
1/2 to 1 jalapeño pepper, seeded and diced
1/2 teaspoon salt
2/3 cup chicken broth
2/3 cup instant rice
1 tablespoon diced pimento

Combine butter, celery, scallions and pepper in medium skillet. Sauté until tender but not brown.

Add salt and broth, bring to a boil. Stir in rice and pimento. Cover and remove from heat. Allow to stand 5 minutes

Yield: 2 to 3 servings


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