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Spanish Idaho Rice

Light and fluffy rice served with a chili pepper spin. These go great as a bed for serving scallops or chicken.

Ingredients

• 4 small jalapeno peppers, chopped
  
• 3 small white potatoes, diced
  
• 1 cup Jasmine rice
  
• 2 cups water
  
• 2 teaspoons olive oil
  
• 1/2 cup semi-dry white wine
  
• fresh garlic to taste

Cooking Directions

1. Prepare the rice by combining rice, water and 1 teaspoon olive oil in a deep pot.
   
2. Bring to a boil. Then reduce heat and simmer about 15 minutes or until water is properly absorbed.
   
3. Heat a saute pan to medium heat. Add potatoes and 1 teaspoon olive oil.
   
4. Saute about 12-15 minutes or until potatoes are soft.
   
5. Add jalapeno peppers and toss about 2 minutes until peppers soften.
   
6. Add wine and reduce heat. Allow to cook about 1 minute so wine reduces slightly.
   
7. Add rice. Mix well and serve.

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