Confetti Dirty 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).
3 tablespoon butter
1/4 cup flour
2 tablespoons oil
1 large onion, minced
4 cloves of garlic, minced
1-2 Jalapeño peppers, seeded, finely chopped
1 red bell pepper, seeded and soft membrane removed, diced
1 green bell pepper, seeded and soft membrane removed, diced
1 yellow bell pepper, seeded and soft membrane removed, diced
4 links smoked Andouille sausage, sliced
1 cup chicken broth
5 cups cooked long-grain rice
4 stalks green onion, white parts only, chopped
2 teaspoons Cajun seasoning
1 teaspoon dried Oregano
Salt and pepper
In a large heavy skillet, melt the butter over medium low heat. Add flour, a little bit at a time, and stir using wooden spatula or whisk, until well blended. Continue cooking and stirring, until the roux turn dark copper in color. Transfer the roux into a bowl, scraping it from the skillet using rubber spatula. Add oil into the same skillet, place on the stove over medium high heat. Add onion and garlic, cook until soft and translucent. Add Jalapeño, diced bell peppers, sliced Andouille and 1/4 cup of chicken broth, cook until the broth evaporates and the vegetables are softer and charred.
Add the rice and the remaining of chicken broth into the skillet along with roux, Cajun seasoning, Oregano and chopped green onions. Season with salt and pepper. Mix all of the ingredients together until well blended. Continue cooking until the liquid is all absorbed and the rice is cooked through. Remove from the stove and transfer to individual plates. Serve hot.