- 2 cups sweetened tea
- 1 cup uncooked long-grain rice
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1/2 cup chopped pecans
- 1 large jalapeño pepper, seeded and minced
- 1 large fresh peach, peeled and diced
- 1 tablespoon chopped fresh chives
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
How to Make It
Bring tea to a boil in a 3-qt. saucepan over medium-high heat; stir in rice and 1/2 tsp. salt. Cover, reduce heat to low, and simmer 20 minutes or until tea is absorbed and rice is tender.
Meanwhile, melt butter in a large skillet over medium heat; add pecans, and cook, stirring often, 3 to 4 minutes or until toasted and fragrant. Add jalapeño, and sauté 1 minute. Stir in hot cooked rice, diced fresh peach, chives, 1/4 tsp. salt, and pepper.