Best Spicy Jalapeno Rice Recipes

Spicy Chipotle Shrimp with Jalapeno Green Rice image

Provided by Silvana Nardone

Time 1h25m

Yield 4 servings

Number Of Ingredients 17

2 cups medium-grain rice
1 1/2 cups chicken broth
1 cup loosely packed fresh cilantro, chopped
1 small onion, chopped
3 tablespoons Dijon mustard
2 tablespoons olive oil
1 to 2 jalapenos, seeded and chopped
2 cloves garlic, chopped
Salt
Zest of 1 lime
One 15-ounce can crushed fire-roasted tomatoes
2 chipotle chiles in adobo sauce
2 tablespoons olive oil
3 cloves garlic
Salt
1 pound medium shrimp, peeled and deveined
Chopped fresh cilantro, for sprinkling

Steps:

For the rice: Combine the rice and enough cold water to cover by 1 inch; let soak 30 minutes.
Meanwhile, in a medium saucepan, stir together the chicken broth, cilantro, onion, mustard, oil, jalapeno(s), garlic, 3/4 teaspoon salt and 3/4 cup water; bring to a boil over medium-high heat. Using an immersion blender, blend until finely chopped.
Drain the rice. Return the broth mixture to a boil and stir in the rice. Cover tightly and simmer over medium-low heat until the rice is tender, about 15 minutes. Remove the pan from the heat and let the rice stand, covered, 5 minutes. Add the lime zest and fluff with a fork.
For the shrimp: Meanwhile, combine the tomatoes, chipotles, oil, garlic and 1/2 cup water in a blender and puree until smooth; season with about 1 teaspoon salt. Transfer the tomato mixture to a large skillet and cook until heated, about 5 minutes. Add the shrimp and simmer, stirring occasionally, until cooked through, about 4 minutes. Serve with the rice and sprinkle with cilantro.

Spicy Jalapeno Rice image

Provided by gailanng

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon vegetable oil
1 small onion, chopped
3 garlic cloves, minced
1 cup uncooked long grain rice
2 jalapeno peppers, finely chopped seeds removed
2 cups chicken broth or 2 cups vegetable broth
3/4 teaspoon cumin
salt and pepper
2 tablespoons fresh snipped cilantro
shredded cheese (Mexican, queso, cheddar, etc.) (optional)

Steps:

In a large saucepan heat the oil on medium-high heat. Saute onions until golden brown. About a minute before completing the onions, add garlic and jalapenos; saute another minute.
Add in uncooked rice, broth, cumin, salt and pepper; bring to a boil. Reduce the heat and cover the saucepan. Simmer on low heat for 20-25 minutes or until liquid is gone and rice is tender and fluffy. Remove from heat. The longer you leave on the lid, the fluffier the rice will become. Add minced cilantro and stir gently.
Top each serving with cheese, if desired.

Nutrition Facts : Calories 232.4, Fat 4.5, SaturatedFat 0.7, Sodium 377.8, Carbohydrate 40.5, Fiber 1.2, Sugar 1.5, Protein 6.2