Chile-Herb White Rice
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 small onion, coarsely chopped
3 garlic cloves, halved
3 Tbsp. vegetable oil
2 cups long-grain rice
3 cups water
2 tsp. kosher salt
6 flat-leaf parsley sprigs, plus 2 Tbsp. chopped parsley
1 large jalapeno, 1 half cut into 6 slices, the other half minced
Instructions:
In a mini food processor, puree the onion and garlic. In a medium saucepan, heat the oil and add the puree. Cook over moderately high heat, stirring, for 1 minute. Add the rice and cook, stirring, for 1 minute. Add the water and salt, stir the rice well and bring to a boil. Add the parsley sprigs and jalapeno slices, cover and cook over low heat for 25 minutes.
Remove the pan from the heat and let it stand, covered, for 30 minutes. Uncover the rice and immediately wipe the underside of the lid dry. Discard the parsley sprigs and jalapeno slices and fluff the rice. Transfer the rice to a bowl and garnish with the chopped parsley and minced jalapeno and serve right away.
Recipe by Patricia Quintana from A Yucatan Adventure,” in the December, 2003 issue of Food and Wine Magazine.