Basmati Rice with Sugar Snap Peas and Green Chiles

1. 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. 2

   Add rice and cook, stirring, 1 minute.

3. 3

   Add water and salt and bring to a boil.

4. 4

   Cook over low heat, covered, until rice is tender and water is absorbed, about 15 minutes.

5. 5

   Remove from heat and fluff rice with a fork, then let stand, covered, 5 minutes.

6. 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. 7

   Add snap peas and cook, stirring, until crisp-tender, 3 to 4 minutes.

8. 8

   Toss with rice and season with salt.

* Per serving · 4 servings · Values may vary.