Follow these steps for perfect results
brown basmati rice
vegetable bouillon granules
dissolved
boiling water
butter
jalapeno pepper
minced
Mince the jalapeno pepper.
Melt butter in a small pot with a tight-fitting lid over medium heat.
Saute the minced jalapeno in the melted butter until softened.
Add the brown basmati rice to the pot and stir for about a minute to coat the rice with butter and jalapeno.
Dissolve vegetable bouillon granules in boiling water.
Pour the water/bouillon mixture into the pot with the rice.
Bring the mixture to a boil.
Reduce the heat to low, cover the pot tightly, and simmer for approximately 40 minutes, or until the rice is cooked and the liquid is absorbed.
Expert advice for the best results
Rinse the rice before cooking to remove excess starch.
Adjust the amount of jalapeno to your preferred level of spiciness.
Everything you need to know before you start
5 mins
Can be made a day ahead and reheated.
Serve in a bowl and garnish with chopped cilantro.
Serve as a side dish with grilled chicken or fish.
Pairs well with Mexican dishes like tacos and enchiladas.
The crispness cuts through the spice.
Discover the story behind this recipe
Rice is a staple in Mexican cuisine.
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