Amparos Rice Recipe - peppers

Method

• Hi!
• I was making Amparo's rice and it suddenly occurred to me which you would probably really enjoy it.
• Which is assuming I am right which you are one of the chili-heads I am not on the list and I doubt which this recipe has made it there (possible tho - my brother is on the net and he should be on the list).
• Anyway, here it is.
• If desired, pass it on the list.
• It is probably not as warm as some of you like but substitute hotter peppers or possibly skim lowfat milk for some of the cream and it will heat up.
• As it is, I use 1 pepper and, if I want it really mild, I skip the peeling process and just core it.
• As a side note, today I used 2 old sandwich bags instead of gloves, one became the garbage sack and the other is now in the freezer with 3 small strips of pepper for next week's stir fry.
• (Bahia de Kino, Sonora, Mexico)
• Peel and core 1 to 2 jalapeno peppers.
• Cut pepper into narrow strips.
• Place on top of 1 c. (I use Basmati) rice in a star pattern.
• Add in 1 c. lowfat milk and 1 1/4 to 1 1/2 c. of half and half.
• Salt to taste.
• Bake for about 1 hour at 350 degrees or possibly till lowfat milk is gone and rice is soft.
• Serve warm.