Roasted Jalapeño Rice

Latin American
Written By Hannah Coward

INGREDIENTS

2 cups parboiled rice
~2 tbsp vegetable oil
½ yellow onion, finely chopped
2 roasted jalapeños, skin/seeds removed, finely chopped
2 tbsp salsa (roja)
1 tbsp Better Than Bouillon (chicken) 🐓
¼ cup salsa verde
2¾ cup water
salt, to taste

DIRECTIONS

  • Heat oil and sautee onions until soft

  • Add diced roasted jalapeño, salt, and rice. Stir to combine.

  • Add wet ingredients and bring to boil

  • Cover and reduce heat to low. Cook for 20 minutes.

  • Fluff and serve

Hannah Coward
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