Curried Rice and Jalapeno Pepper Mix



4 servings



1 lg. jalapeno pepper, sliced
1/2 red onion, chopped
1 md. tomato, diced
1/2 sweet green pepper, diced
3 tbsp. extra virgin olive oil
1-1/2 cup water
1 tbsp. lemon juice
1 tsp. garlic powder
1 cup long grain rice (brown or
white, I use white and have used Basmati)
1 tbsp. curry powder
1 bay leaf
1 mango, sliced (optional for salad)
6 green onions, sliced (optional for salad)
1/4 cup green pumpkin seeds (toasted)


Saute the onion, jalapeno pepper, tomato, and green pepper in a medium size sauce pan. Just do it enough that the onion does not get over done. Pour in the curry powder, water and then mix in the rice, then add the bay leaf and cook until the rice is done. Let stand covered for 1/2 hour.

To Make Cold Salad:
When cooled I add mango, green onions and toasted pumpkin seeds to this and it makes a fabulous cold salad.

Author's Comments

This is an easy tasty rice. It also is very good as a cold rice salad.

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