Jalapeno Hot Rice
Turn up the heat in your kitchen with this vibrant and spicy Jalapeño Hot Rice recipe! Packed with bold flavors, this dish features fluffy long-grain white rice infused with the zesty kick of finely chopped jalapeños, smoky cumin, and vibrant paprika. A colorful medley of sautéed onions, garlic, and bell peppers adds irresistible texture and freshness, while a sprinkle of fresh cilantro and a splash of lime elevate every bite. Ready in just 35 minutes, this one-pan wonder is perfect for busy weeknight dinners or as a flavorful side dish to spice up your menu. Its tantalizing aroma and feisty flavors make it a standout choice for anyone craving bold, comforting meals.
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Recipe Information
Ingredients
- 2 cups long-grain white rice
- 4 cups water
- 2 medium jalapenos, finely chopped
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 medium lime, cut into wedges (optional for serving)
Instructions
Rinse the rice under cold water until the water runs clear. This removes excess starch and helps the grains stay distinct while cooking. Set aside to drain.
In a medium saucepan, bring 4 cups of water to a boil. Add the rice and 1/2 teaspoon of salt. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is cooked and the water is fully absorbed. Fluff with a fork and set aside.
While the rice is cooking, heat the vegetable oil in a large skillet or wok over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and finely chopped jalapenos. Cook for an additional 1-2 minutes, ensuring the garlic doesn’t burn.
Add the diced red and green bell peppers to the skillet. Cook for 5 minutes, stirring occasionally, until the peppers are slightly softened.
Sprinkle in the ground cumin, paprika, the remaining salt, and black pepper. Stir well to coat the vegetables evenly with the spices.
Add the cooked rice to the skillet and toss everything together until the rice is evenly coated and heated through, about 2-3 minutes.
Remove from heat and stir in the chopped fresh cilantro.
Serve hot, garnished with additional cilantro if desired, and lime wedges on the side for an optional bright, citrusy twist.
Nutrition Facts
Calories |
385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2412 mg | 105% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 14.4 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 895 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
