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Friday, May 13, 2011

Recipe Friday


Sweet Tea Rice with Jalapeño, Peaches, and Pecans

Featured in Southern Living May 2011

  • YIELD: Makes 6 servings
  • HANDS-ON: 10 MINUTES
  • TOTAL: 25 MINUTES
  • COURSE: Side Dishes/Vegetables
Ingredients
  • 2 cups sweetened tea
  • 1 cup uncooked long-grain rice
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1/2 cup chopped pecans
  • 1 large jalapeño pepper, seeded and minced
  • 1 large fresh peach, peeled and diced
  • 1 tablespoon chopped fresh chives
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
PreparationLink
  • 1. Bring tea to a boil in a 3-qt. saucepan over medium-high heat; stir in rice and 1/2 tsp. salt. Cover, reduce heat to low, and simmer 20 minutes or until tea is absorbed and rice is tender.
  • 2. Meanwhile, melt butter in a large skillet over medium heat; add pecans, and cook, stirring often, 3 to 4 minutes or until toasted and fragrant. Add jalapeño, and sauté 1 minute. Stir in hot cooked rice, diced fresh peach, chives, 1/4 tsp. salt, and pepper.

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