Rice with Tomatoes, Jalapeño, and Cilantro


This vegetable-studded rice makes a lively side dish. Onion and jalapeño pepper are sautéed, then white rice is added and cooked in the same pan. When the fluffy rice is ready, lime juice, cilantro, and scallions are tossed with the rice and the dish is topped with chopped fresh tomatoes.


  • 1 tablespoon olive oil

  • ½ cup minced onion

  • 1 jalapeno chile, seeded and minced

  • 1 cup long-grain white rice

  • 1 teaspoon coarse salt

  • ¾ cup packed fresh cilantro, leaves and thin stems only, chopped

  • 2 tablespoons freshly squeezed lime juice

  • 2 scallions, green part only, thinly sliced

  • 2 tomatoes, seeded and chopped


  1. Heat olive oil in a medium saucepan over medium-high heat. Add onion and jalapeno; cook, stirring, until soft and translucent, about 2 minutes. Add rice and cook, stirring, until lightly toasted, about 1 minute.

  2. Add 1 3/4 cups water and salt; bring to a boil. Immediately reduce to a low simmer. Cover and let cook until liquid is absorbed, about 15 minutes.

  3. Meanwhile, place cilantro, lime juice, and scallions in a small bowl; stir until well combined. When rice is tender and liquid is absorbed, transfer cilantro mixture to skillet with rice; stir to combine. Top with tomatoes and serve immediately.

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