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Recipe

Short-Grain Rice with Quick Pickled Jalapeños

By Ronne Day June/July 2016 Issue
Scott Phillips

Servings: 4

Sliced chiles pickle in a mixture of vinegar, salt, and sugar in the time it takes to cook a pot of rice. Serve with grilled salmon or shrimp.

Ingredients

  • 1 cup short-grain white rice
  • 1/4 cup thinly sliced fresh jalapeños
  • 3 Tbs. rice vinegar
  • 1 Tbs. granulated sugar
  • 1/4 tsp. kosher salt
  • Regular or black sesame seeds, toasted
  • Asian sesame oil

Nutritional Information

  • Calories (kcal) : 160
  • Fat Calories (kcal): 15
  • Fat (g): 1.5
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 0.5
  • Cholesterol (mg): 0
  • Sodium (mg): 70
  • Carbohydrates (g): 32
  • Fiber (g): 1
  • Sugar (g): 3
  • Protein (g): 2

Preparation

  • Prepare the rice according to package directions. Meanwhile, in a small bowl, combine the jalapeños, vinegar, sugar, and salt, and let sit at room temperature while the rice cooks.
  • Toss the cooked rice with the chile mixture, sprinkle with sesame seeds and a generous drizzle of sesame oil, and serve.
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  • maryeliz | 08/06/2017

    Simple, with big impact!

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