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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

Spanish Idaho Rice


  • 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

  1. Prepare the rice by combining rice, water and 1 teaspoon olive oil in a deep pot.
  2. Bring to a boil. Then reduce heat and simmer about 15 minutes or until water is properly absorbed.
  3. Heat a saute pan to medium heat. Add potatoes and 1 teaspoon olive oil.
  4. Saute about 12-15 minutes or until potatoes are soft.
  5. Add jalapeno peppers and toss about 2 minutes until peppers soften.
  6. Add wine and reduce heat. Allow to cook about 1 minute so wine reduces slightly.
  7. Add rice. Mix well and serve.



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