Basmati Rice with Sugar Snap Peas and Green Chiles

Ingredients

• Mustard seed

  Spices, ground

  ⁵⁄₁₆ tbsp or 2g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Peas

  Edible-podded, raw

  0.004 cup, whole or 0.2g

• Scallions

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

  4 medium (4-1/8" long) or 60g

• Salt

  Table

  ⅓ tbsp or 6g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Jalapeno peppers

  Raw

  1 pepper or 14g

Directions

1. Rinse rice until the water run clears. Drain and set aside. Thinly slice the scallions, separating the white and green pieces. Mince the jalapeno pepper, including the seeds.
2. 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. Add rice and cook, stirring, 1 minute. Add water and salt and bring to a boil. Cook over low heat, covered, until rice is tender and water is absorbed, about 15 minutes. Remove from heat and fluff rice with a fork, then let stand, covered, 5 minutes.
3. 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 jalapeo and scallion greens, stirring occasionally, until they begin to soften, about 1 minute. Add snap peas and cook, stirring, until crisp-tender, 3 to 4 minutes. Toss with rice and season with salt.

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