Ingredients with Measurements:
- 2 cups of long-grain white rice
- 4 cups of water
- 1 tablespoon of vegetable oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 2 Big Jim peppers, seeded and chopped
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of cumin
- 1/2 teaspoon of smoked paprika
- 1/4 cup of chopped fresh cilantro
Special equipment needed: None
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium-high heat.
3. Add the onion and garlic and cook until softened, about 3 minutes.
4. Add the chopped Big Jim peppers and cook for another 2 minutes.
5. Add the rice, salt, black pepper, cumin, and smoked paprika. Stir to combine.
6. Add the water and bring to a boil.
7. Reduce the heat to low, cover the pot, and simmer for 18-20 minutes or until the rice is tender and the liquid has been absorbed.
8. Remove from heat and let the rice sit for 5 minutes.
9. Fluff the rice with a fork and stir in the chopped cilantro.
10. Serve hot.
30-35 minutes
5. Temperature: Medium-high heat to start, then low heat to simmer
Serving size: 4-6 servings
Nutritional information:
- Calories: 220
- Fat: 3g
- Carbohydrates: 43g
- Protein: 4g
- Sodium: 400mg
- Fiber: 1g
Substitutions for ingredients:
- Long-grain brown rice can be used instead of white rice.
- Any mild chili pepper can be used instead of Big Jim peppers.
Variations:
- Add diced tomatoes and corn for a Southwestern twist.
- Add cooked chicken or shrimp for a protein boost.
- Use different spices, such as chili powder or oregano, for different flavor profiles.
Tips and tricks:
- Rinse the rice thoroughly to remove excess starch and prevent clumping.
- Use a fork to fluff the rice after cooking to prevent it from becoming mushy.
- Adjust the heat as needed to prevent the rice from sticking to the bottom of the pot.
Storage instructions:
- Store leftover rice in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat the rice in the microwave or on the stove with a splash of water to prevent it from drying out.
Presentation ideas:
- Serve the rice in a large bowl or on a platter.
- Garnish with additional cilantro or sliced Big Jim peppers.
Garnishes:
- Chopped cilantro
- Sliced Big Jim peppers
Pairings:
- Grilled chicken or steak
- Roasted vegetables
- Black beans or refried beans
Suggested side dishes:
- Cornbread
- Green salad
- Guacamole and tortilla chips
Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir to combine.
- If the rice is too wet, remove the lid and cook for an additional 5 minutes to allow the liquid to evaporate.
Food safety advice:
- Wash your hands and all cooking surfaces before and after handling raw peppers.
- Store leftover rice in the refrigerator within 2 hours of cooking.
Food history:
- Big Jim peppers are a variety of chili pepper that originated in New Mexico in the 1970s.
Flavor profiles:
- The Big Jim peppers add a mild heat and smoky flavor to the rice, while the spices add depth and complexity.
Serving suggestions:
- Serve the rice as a side dish with grilled meats or roasted vegetables.
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