Jalapeño and Paprika Rice
Basmati Rice- 2 cups (use a coffee mug)
Water- 3 ½ cups (use the same mug)
Spicy Paprika- ½ tbs
Onion- 2 small or 1 medium
Jalapeño- ½ jalapeño
Chicken Bouillon- 1 cube
Salt- 2 tbs
Topping (optional)
Sliced Almond- 2/3 cup
Vegetable oil- ¼ cup
Prepare Topping
Step 1: Heat a pot to medium-high
Step 2: Add oil
Step 3: When the oil is hot add almonds
Step 4: Continue to stir (it cooks in a few minutes)
Step 5: Have a plate with paper towel on it
Step 6: When golden brown place almonds on the plate
Prepare Rice
Step 1: Measure out the rice using a coffee mug and place into a bowl
Step 2: Pour warm water over the rice until covered
Step 3: Soak for 30 minutes
Step 4: Slice your onion
Step 5: Heat a pot on medium and add olive oil
Step 6: Add onions when hot
Step 7: Stir until onions are caramelized (try to get on the darker side but don’t burn it)
Step 8: Once caramelized add water (3 1/2 cups (use the mug))
Step 9: Add chicken bouillon and salt
Step 10: Let this reach a boil then simmer on low for 20 minutes
Step 11: After 20 minutes remove onions (try to leave as much water behind)
Step 12: Bring the pot back up to medium heat
Step 13: Add paprika
Step 14: Rinse rice until water runs clear and add to the pot
Step 15: Add jalapeno slices
Step 16: Cover pot and bring it up to a boil on medium heat
Step 17: When you reach a boil turn heat down to low
Step 18: Cook for about 30 minutes
Step 19: Fluff rice with a fork (don’t use a large cooking spoon)
Step 20: Add almonds before serving
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