Sweet Tea Rice with Jalapeno, Peaches, and Pecans
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:
2 cups sweetened tea
1 cup uncooked long-grain rice
1/2 teaspoon salt
2 tablespoons butter
1/2 cup chopped pecans
1 large jalapeño pepper, seeded and minced
1 large fresh peach, peeled and diced
1 tablespoon chopped fresh chives
1/4 teaspoon salt
1/4 teaspoon pepper
Instructions:
Bring tea to a boil in a 3-qt. saucepan over medium-high heat and stir in rice and 1/2 tsp. salt. Cover, reduce heat to low, and simmer 20 minutes or until tea is absorbed and rice is tender.
Meanwhile, melt butter in a large skillet over medium heat Add pecans, and cook, stirring often, 3 to 4 minutes or until toasted and fragrant. Add jalapeño, and sauté 1 minute. Stir in hot cooked rice, diced fresh peach, chives, 1/4 tsp. salt, and pepper.
Makes 6 servings.
From Southern Living.