A zesty and spicy rice pilaf made with jalapeños and lime to give the standard rice side dish a bit of a kick. Both gluten-free and vegan.
I’ve been cooking all sorts of complex meals for years now, and still I cannot get a pot of regular standard white rice to cook perfectly. It comes out a bit mushy or dry or undercooked every time.
Does this happen to you too? Makes no sense to me. How complicated can rice be? Just rice and water right? Well there seems to be so much more that goes into it.
My mom never even bothers to even attempt to perfect this delicate balance. She puts her full faith into the rice cooker, and that magical little machine has never let her down. Not sure what the rice cooker can do that I can’t but in that device the rice truly does cook perfectly every time.
On the stove top though? Not in a million years.
So, if I’m making rice on the stove top it is always always always a rice pilaf. I have my go to favorite onions,almonds and parsley rice pilaf, but I wanted something with a bit of a zesty spice kick.
Lime and jalapeños seemed like the perfect duo.
Now my secret to perfect cooked rice every time is to toast it in a bit of olive oil before adding in any water. With the addition of jalapeños, lime zest and juice the rice takes on a spicy flavor with a citrusy kick thrown in there as well.
Once the rice is cooked I like to add in a bit more olive oil, just to add in even more moisture into the side dish and help fluff it up a bit.
And voila that’s all you need, just a few ingredients, and less than 30 minutes to get a delicious zesty and spicy rice pilaf side dish on the table.
What’s your secret to perfectly cooked rice every time? Do you have any favorite rice pilaf recipe combinations? Feel free to share below!
A zesty and spicy rice pilaf made with jalapenos and lime to give the standard rice side dish a bit of a kick. Both gluten-free and vegan.
3 minPrep Time
25 minCook Time
28 minTotal Time
- 2 tablespoons extra virgin olive oil, divided
- 1 jalapenos, seeds removed and diced
- 1 cup jasmine rice
- 1 lime, zested and juiced (3 tablespoons of juice)
- 2 cups water
- Heat small pan over medium heat and add 1 tablespoon oil. Cook jalapeno for 30 seconds add rice and continue to cook for 3 minutes until lightly toasted, stirring occasionally.
- Add lime juice and zest. Stir to continue.
- Add 2 cups water, bring to a boil, add salt to taste, reduce heat to simmer and simmer covered over low heat until cooked through, about 15-20 minutes.
- Add additional tablespoon of olive oil. Fluff with a fork and serve.