Yield: 4 Servings
|2||Jalapeno peppers; peeled, cut into narrow strips|
|1 cup||(I use Basmati) rice|
|1 cup||Milk (up to)|
|1½ cup||Half and half|
From: Joel.Ehrlich@... (Joel Ehrlich) Date: 20 Jul 96 04:57:51 -0800
Hi! I was making Amparo's rice and it suddenly occurred to me that you would probably really enjoy it. That is assuming I am right that you are one of the chili-heads? I am not on the list and I doubt that this recipe has made it there (possible tho - my brother is on the net and he should be on the list). Anyway, here it is. If you like, pass it on the list. It is probably not as hot as some of you like but substitute hotter peppers or skim milk for some of the cream and it will heat up. As it is, I use 1 pepper and, if I want it really mild, I skip the peeling process and just core it. As a side note, today I used 2 old sandwich bags instead of gloves, one became the garbage sack and the other is now in the freezer with 3 small strips of pepper for next week's stir fry.
(Bahia de Kino, Sonora, Mexico) Peel and core 1 to 2 jalapeno peppers. Cut pepper into narrow strips.
Place on top of 1 cup (I use Basmati) rice in a star pattern. Add 1 cup milk and 1¼ to 1 ½ cups of half and half. Salt to taste. Bake for about 1 hour at 350 degrees or until milk is gone and rice is soft. Serve hot.
CHILE-HEADS DIGEST V3 #051
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .