Cilantro 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 1/2 cups long-grain white rice
2 cups water
1 1/2 tsp kosher salt
1 cup loosely packed fresh cilantro
1/2 cup chopped white onion
1/4 cup chopped scallions
1 1/2 Tbsp chopped fresh jalapeno, including seeds
1 1/2 Tbsp fresh lime juice
1 tsp olive oil
Instructions:
Bring rice, water, and 1 tsp salt to a boil in a 1 1/2-2-quart heavy saucepan, then reduce heat to low and cover pan with a tight-fitting lid. Cook 20 minutes.
Remove from heat and let stand, covered, 5 minutes. Remove lid and fluff rice with a fork.
While rice is cooking, puree cilantro, onion, scallion, jalapeno, lime juice, olive oil and remaining 1/2 tsp salt in a blender (if necessary, add 1 to 2 Tbsp water to facilitate blending). Add mixture to rice and stir with a fork until well combined.
Serves 6.
From Gourmet, July 2006