Don't let the name fool you. Sweet Tea Rice with Jalapeno, Peaches, and Pecans is a quick and easy side or main dish that is packed full of sweet, spicy, and nutty crunch.
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.
Lots of interesting flavors..not too sweet, not too spicy, and a little crunch. Loved it as did husband. Hey bascabaker...seriously..you wrecked the recipe. Don't rate it if you didn't make it correctly the first time.
Sounded good, but I don't think the tea added anything-had to tweek the recipe a lot for a flavor boost: Mixed 1/2 c chili garlic paste with white balsamic vinegar to taste. Tossed with the rice, scallions instead of chives, uncooked jalapeno, chopped cucumbers and fresh basil with the fruit. Topped with roasted salted sunflower seeds instead of expensive pecans. Good.