You may also like
Categories:Viewed: 11 - Published at: 7 years ago
Ingredients
- 1 small onion, coarsely chopped
- 3 garlic cloves, halved
- 3 tablespoons vegetable oil
- 2 cups long-grain rice
- 3 cups water
- 2 teaspoons kosher salt
- 6 flat-leaf parsley sprigs, plus 2 tablespoons chopped parsley
- 1 large jalapeno, 1 half cut into 6 slices, the other half minced
Method
- In a mini processor, puree the onion and garlic.
- In a medium saucepan, heat the oil.
- Add the puree and cook over moderately high heat, stirring, for 1 minute.
- Add the rice and cook, stirring, for 1 minute.
- Add the water and salt, stir 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 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, garnish with the chopped parsley and minced jalapeno and serve right away.
