Whole grain brown rice coated in a spicy blend of charred jalapeños and green onions makes for the perfect flavorful side in just 30 minutes.
Cook rice according to package directions.
Meanwhile, preheat grill to medium-high heat; grease grates well. Grill jalapeños for 5 to 8 minutes or until charred all over and tender.
Grill green onions for 2 to 3 minutes per side or until well-marked and tender. Seed jalapeños and coarsely chop green onions. Transfer to blender with olive oil, lime juice and salt; pulse until smooth.
Toss rice with jalapeño sauce mixture until well coated
Leftover jalapeño rice can be added to soups or used as a filling for stuffing veggies such as peppers, mushrooms or tomatoes.
Jalapeño peppers help bring the heat to any dish without overpowering its taste! If you’ve never tried a fresh jalapeño or are wondering how it compares to other peppers, jalapeños fall somewhere midway in between mild bell peppers and hot habaneros. So they are perfect for recipes to share with guests of varying heat tolerances.
This recipe uses charred and seeded jalapeños which help to bring out all of the best flavors, without reaching its full heat potential. And, blended in with grilled green onion, olive oil, salt and lime juice help to decrease the spicy level while still leaving a kick.
This dish pairs perfectly with grilled vegetables or meat at a BBQ, brings a bit of vibrant color and taste to a family gathering or accompaniment at your next Mexican-inspired Taco Tuesday event.
Use it as a rice bowl base, burrito filling or to serve with other grilled vegetables.
Substitution Tip: Want that irresistible aroma from your favorite jasmine rice recipe? Switch grains when the craving strikes!