Basmati rice with sugar snap peas and green chiles
Discover a delightful and easy-to-make recipe for Basmati rice with sugar snap peas and green chiles. Savor the flavors of fragrant white rice cooked with mustard seeds, onions, jalapeno pepper, and lightly sautéed peas. Perfectly seasoned with salt and a hint of olive oil, this dish offers a vibrant and spicy twist to your meal. Ideal for weeknight dinners or an impressive side dish.
Cook time 45 min
Prep time 25 min
Ingredients:
1 tsp mustard seeds1 tbsp olive oil
1 cup white rice
1/2 lb peas
4 onions
1 tsp salt
1.50 cups water
1 jalapeno pepper
Basmati rice with sugar snap peas and green chiles is a delicious and aromatic dish that brings together the nutty flavor of Basmati rice with the vibrant, fresh taste of sugar snap peas and a hint of heat from green chiles. This fusion dish is perfect for a light lunch or a flavorful side dish that will complement any main course.
Instructions:
- Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Set it aside to drain.
- Peel and finely chop the onions.
- Wash the sugar snap peas and trim the ends.
- Seed and finely chop the jalapeno pepper. If you prefer more heat, you can include some of the seeds.
- Heat the olive oil in a medium-sized saucepan over medium heat.
- Once the oil is hot, add the mustard seeds. Allow them to sizzle and pop; this should take about 1-2 minutes.
- Add the chopped onions to the pan and sauté them until they become translucent and start to brown slightly, about 5-7 minutes.
- Add the chopped jalapeno pepper to the pan and sauté for another 1-2 minutes until fragrant.
3. Combining Ingredients:
- Add the rinsed and drained basmati rice to the pan. Stir well to coat the rice with the oil, onions, and spices. Cook for about 2 minutes, stirring frequently, to lightly toast the rice.
- Pour in 1.5 cups of water and add 1 tsp of salt. Stir to combine.
- Increase the heat to high and bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for about 10 minutes.
5. Adding the Peas:
- After 10 minutes, quickly lift the lid and scatter the sugar snap peas on top of the rice.
- Replace the lid and continue to cook for another 5 minutes, allowing the rice to finish cooking and the sugar snap peas to steam.
- Once the cooking time is up, remove the pan from the heat but keep it covered. Let it sit for an additional 5 minutes to ensure the rice is fully cooked and fluffy.
- Fluff the rice gently with a fork to mix the peas throughout the rice evenly.
- Serve your Basmati Rice with Sugar Snap Peas and Green Chiles hot as a delightful side dish or a light main course. Enjoy!
Tips:
- Rinse the Basmati rice thoroughly before cooking to remove excess starch and prevent the rice from becoming too sticky.
- For an extra layer of flavor, you can lightly toast the Basmati rice in the olive oil before adding the water.
- If you prefer a milder dish, remove the seeds from the jalapeno pepper before chopping.
- You can add a handful of fresh herbs like cilantro or mint at the end for a burst of freshness.
- For a protein boost, consider adding some cooked chickpeas or tofu to the rice.
Your Basmati rice with sugar snap peas and green chiles is now ready to serve. This simple yet flavorful dish is sure to impress with its aromatic ingredients and delightful taste. Enjoy it as a light meal on its own or as a side to your favorite mains. Bon appétit!
Nutrition per serving
6 ServingsCalories 150kcal
Protein 4.33g
Carbohydrates 30g
Fiber 2.40g
Sugar 2.40g
Fat 2.69g
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