Basmati Rice with Sugar Snap Peas and Green Chiles

  1. Heat 1/2 tablespoon oil over moderate heat in a 3-quart heavy saucepan until hot but not smoking, then cook white parts of scallions and mustard seeds, stirring frequently, until scallions are softened, 1 to 2 minutes.
  2. Add rice and cook, stirring, 1 minute.
  3. Add water and salt and bring to a boil.
  4. Cook over low heat, covered, until rice is tender and water is absorbed, about 15 minutes.
  5. Remove from heat and fluff rice with a fork, then let stand, covered, 5 minutes.
  6. While rice is standing, heat remaining 1/2 tablespoon oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then cook jalapeno and scallion greens, stirring occasionally, until they begin to soften, about 1 minute.
  7. Add snap peas and cook, stirring, until crisp-tender, 3 to 4 minutes.
  8. Toss with rice and season with salt.

olive oil, scallions, mustard seeds, basmati rice, water, salt, jalapeno chile, sugar snap peas

Taken from www.epicurious.com/recipes/food/views/basmati-rice-with-sugar-snap-peas-and-green-chiles-105418 (may not work)

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