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1
Hi!
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I was making Amparo's rice and it suddenly occurred to me which you would probably really enjoy it.
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Which is assuming I am right which you are one of the chili-heads I am not on the list and I doubt which this recipe has made it there (possible tho - my brother is on the net and he should be on the list).
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Anyway, here it is.
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If desired, pass it on the list.
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It is probably not as warm as some of you like but substitute hotter peppers or possibly skim lowfat milk for some of the cream and it will heat up.
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As it is, I use 1 pepper and, if I want it really mild, I skip the peeling process and just core it.
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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.
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(Bahia de Kino, Sonora, Mexico)
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Peel and core 1 to 2 jalapeno peppers.
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Cut pepper into narrow strips.
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Place on top of 1 c. (I use Basmati) rice in a star pattern.
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Add in 1 c. lowfat milk and 1 1/4 to 1 1/2 c. of half and half.
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Salt to taste.
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Bake for about 1 hour at 350 degrees or possibly till lowfat milk is gone and rice is soft.
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Serve warm.
