Chile-Herb White Rice

Chile-herb White Rice Recipe

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Jason Koch


food & wine magazine


☆☆☆☆☆ 0 votes

15 Min
1 Hr 5 Min


  • 1 small
    onion, coarsely chopped
  • 3 clove
    garlic, halved
  • 3 Tbsp
    vegetable oil
  • 2 c
    long-grain rice
  • 3 c
  • 6 sprig(s)
    flat-leaf parsley plus 2 tablespoons, chopped
  • 2 tsp
    kosher salt
  • 1 large
    pickled jalapeno, 1 half cut into 6 slices, the other half minced

How to Make Chile-Herb White Rice


  1. In a mini processor, puree the onion and garlic. In a medium saucepan, heat the oil. Add the puree and cook over moderately high heat, stirring, for 1 minute. Add the rice and cook, stirring, for 1 minute. Add the water and salt, stir well and bring to a boil. Add the parsley sprigs and jalapeño slices, cover and cook over low heat for 25 minutes.
  2. Remove the pan from the heat and let stand, covered, for 30 minutes. Uncover the rice and immediately wipe the underside of the lid dry. Discard the parsley sprigs and jalapeño slices and fluff the rice. Transfer the rice to a bowl, garnish with the chopped parsley and minced jalapeño and serve right away.

Printable Recipe Card

About Chile-Herb White Rice

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Latin American
Dietary Needs: Vegetarian
Other Tag: Healthy

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