Spanish Idaho Rice
Light and fluffy rice served with a chili pepper spin. These go great as a bed for serving scallops or chicken.
Spanish Idaho Rice
Ingredients
- 4 small jalapeno peppers, chopped
- 3 small white potatoes, diced
- 1 cup Jasmine rice
- 2 cups water
- 2 teaspoons olive oil
- 1/2 cup semi-dry white wine
- fresh garlic to taste
Cooking Directions
- Prepare the rice by combining rice, water and 1 teaspoon olive oil in a deep pot.
- Bring to a boil. Then reduce heat and simmer about 15 minutes or until water is properly absorbed.
- Heat a saute pan to medium heat. Add potatoes and 1 teaspoon olive oil.
- Saute about 12-15 minutes or until potatoes are soft.
- Add jalapeno peppers and toss about 2 minutes until peppers soften.
- Add wine and reduce heat. Allow to cook about 1 minute so wine reduces slightly.
- Add rice. Mix well and serve.