Ron’s Sweet Chili Rice

When Ron invented this easy, delicious recipe the other day, I told him he was Master of the Kitchen and said: “Sayonara Cooking!” and left. Ron loves to cook and does such a great job that I no longer need to. Guilt is sure to draw me back, but not with gusto.

Ron’s Sweet Chili Rice

Ron’s Sweet Chili Rice:

1-1/4 c. (310 mL) long-grained, white rice (raw)

1-1/2 c. (375 mL) cold water

6 slices canned, chopped jalapeño peppers (bits and pieces - not whole jalapeños!)

1/3 c. (80 mL) sweet Thai chili sauce

1/4 c. (60 mL) fresh parsley, stemmed and chopped

1/4 c. (60 mL) fresh cilantro, stemmed and chopped

Salt and pepper, to taste

Rinse rice in cold, clear water to remove excess starch that makes it “gummy.” Cook rinsed rice in rice cooker or in pot on stove (Unsure? See How to Cook Rice). 

Combine remaining ingredients except salt and pepper. Stir into cooked rice, seasoning as desired.