Honey Habanero Rice


Honey Habanero Rice with Peas

Honey Habanero Rice with Peas

Arroz con Miel, Habanero y Chícharos

Recipe Yield

6 to 8 servings

Cooking time

15 minutes

Rate this recipe

4.25 from 4 votes


  • 2 garlic cloves skin on
  • 1/4 white onion cut in half
  • 1 fresh habanero chile
  • 1 tablespoon vegetable oil
  • 3 cups chicken or vegetable broth homemade or store-bought
  • 1 tablespoon honey
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 2 cups Mahatma® Rice jasmine white rice
  • 1 1/2 cup fresh or frozen green peas
  • 2 sprigs fresh cilantro

To Prepare

  • On a preheated comal or skillet, toast the unpeeled garlic cloves, onion and habanero, until they are charred on all sides and softened, about 5 to 6 minutes, flipping as needed. Remove from the heat. Peel the garlic. Stem and seed the habanero. Finely chop the garlic, habanero and onion, set aside.
  • Heat the oil in a medium saucepan over medium-high heat until hot but not smoking. Add the chopped roasted garlic, habanero and onion, and cook for a minute. Pour in the broth along with the honey and the salt. Once it comes to a strong boil, add the rice and peas and stir. Once it comes to a rolling boil again, add the cilantro sprigs, placing them to the side. Cover the pan and reduce the heat to the lowest setting.
  • Cook for about 15 minutes, or until most of the liquid has been absorbed but there is still some moisture in the pan. The rice should be cooked and tender; if it is not but all the liquid has been absorbed, add a couple tablespoons of water, cover again, and cook for 2 more minutes. Remove from the heat and let the rice rest, covered, for at least 5 minutes. Fluff the rice with a fork and serve.

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2comments inHoney Habanero Rice with Peas

  1. Mina Montes

    Sep 16

    Can’t wait to try this rice, my mouth is watering!

    1. Pati Jinich

      Sep 20

      You’ll love it, I promise!

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