Easy Jasmine Rice Recipe: A Spicy Fiesta for Your Tastebuds
Sneak Peek: Make this Easy Jasmine Rice Recipe with cooked Jasmine rice (leftover rice works great), red peppers, garlic, southwestern seasoning, and cilantro. It’s the perfect side dish for a Mexican entree.
Do you like to make extra rice and then freeze it for another meal? If so, this recipe is for you. You don’t have to use leftovers, but I do. You can make your dinner menu more interesting with only a few extra ingredients.
Three Reasons Why You Will Savor This Recipe
- The recipe begins with cooked rice. Use leftover rice or cook up a fresh batch according to the directions on the rice package.
- The peppers, garlic, and seasoning create an exotic southwestern flavor that’s not too spicy.
- This recipe is the perfect accompaniment to Tex-Mex main dishes.
Recipe Inspiration
Guess where I found this recipe. In my purse, of all places. Evidently, I picked up the recipe card while shopping at Central Market some time ago. This rice recipe is so easy. I was inspired to play around a little and develop this version. It’s a fiesta in your mouth.
Ingredients and Substitutions
- Oil: I like olive oil the best, but any vegetable oil will fill the bill.
- Onions: Yellow onions are my “go-to.” White onions are also adequate.
- Peppers: My first choice is red peppers. They are colorful and taste just right. If you like a slightly bitter flavor, use green bell peppers. Yellow and orange peppers taste about the same as red ones. Wouldn’t it be pretty if you used all the colors?
- Garlic: Fresh or bottled garlic gives the best flavor in my mind, but powdered garlic will suffice in a pinch.
- Southwest seasoning: This is a rather generic name for a spice mixture. Look for something similar in your pantry or at the store–something with cumin (the secret ingredient) and maybe some chili powder.
- Cooked rice: I use Jasmine rice in this recipe, but there’s no rule against using long-grain rice, Basmati rice, or brown rice. Please note that the rice was already cooked when you started this recipe. (I cook mine in a rice cooker, but many people favor an Instant Pot for cooking rice. It’s a quick way to get a fluffy cup of rice.)
- Cilantro: Fresh cilantro is optional but beautiful and flavorful. Suit yourself
How To Make Jasmine Rice
FAQs About this Jasmine Rice Recipe
Don’t let the “southwestern seasoning(paid link)” called for in the recipe discourage you. Chipotle chili seasoning would work. Chili powder will also work.
Add a small amount of cumin (1/4 to 1/2 teaspoon) if you substitute. Cumin will preserve the southwestern flavor.
This particular recipe is scrumptious with Mexican food like these beef enchiladas, Texas Tamale Pie, or this easy, Baked Chile Relleno Pie
Try this recipe for Pork Stroganoff with mushrooms and sour cream or my Chicken and Sausage Gumbo.
Absolutely. Add the uncooked rice to the oil with your onions and peppers in a medium saucepan on your stovetop. Add the seasonings. Then, add the appropriate amount of water or liquid to the pan (see the package directions) according to the rice you use. Cover with a lid and simmer rice over medium heat until it’s tender. Fluff with a fork before serving.
This is a good excuse to use that package of plain rice hanging out in your freezer. Thaw it in the microwave and add it to the seasoned vegetables.
Yes, store in an airtight container or a freezer bag for up to three months.
Add cooked diced chicken, leftover steak, or sausage.
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Easy Jasmine Rice with Spicy Southwestern Flavors
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Ingredients
- 1 tablespoon (14 g) olive oil
- ½ cup (80 g) chopped onions
- ½ cup (74 g) red peppers
- 1 clove garlic, minced
- 1-2 teaspoons southwest seasoning or chipotle chili powder
- 2 cups (280 g) cooked rice
- fresh cilantro, chopped chopped
Instructions
- Preheat a large skillet and pour in 1 tablespoon (14 g) olive oil. Sauté 1/2 cup (80 g) chopped onions and 1/2 cup (74 g) red peppers. Occasionally, stir them until softened but not brown.
- Add 1 clove garlic, minced and 1-2 teaspoons southwest seasoning. Cook until fragrant.
- Add 2 cups (280 g) cooked rice and fresh cilantro, chopped to vegetable mixture and mix well. Serve hot.
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.