Basmati Rice with Sugar Snap Peas and Green Chiles

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Spices Mustard Seeds

  Compliments

  1 tsp or 4g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Salt

  Table

  1 tsp or 6g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Peas

  Edible-podded, raw

  2 cup, chopped or 196g

Directions

1. Heat half of the olive oil over medium heat in a 3-quart heavy saucepan. Cook the white parts of the scallions and mustard seeds, stirring frequently, until the scallions are softened, about 1 to 2 minutes.
2. Add the rice to the pan and cook, stirring, for 1 minute. Add water (amount as indicated on the rice package directions), salt, and bring to a boil. Cook over low heat, covered, until the rice is tender and water is absorbed, about 15 minutes. Remove from heat, fluff rice with a fork, and let stand, covered, for 5 minutes.
3. While the rice is standing, heat the remaining olive oil in a 10-inch nonstick skillet over medium heat. Cook the minced jalapeño and scallion greens, stirring occasionally, until they begin to soften, about 1 minute. Add the snap peas and cook, stirring, until crisp-tender, about 3 to 4 minutes.
4. Toss vegetables with the rice, season with salt to taste, and serve.