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

4.50 from 6 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 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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18comments inHoney Habanero Rice with Peas

  1. Elena Arellano

    May 11

    OH. MY. GOSH! Another hit, Pati. I can’t stop eating this. Super, super simple to make too. Doesn’t get better than this.

    1. Pati Jinich

      May 20

      So happy to hear Elena! This rice is one of my boys’ favorite ever!

  2. Chris

    Jan 30

    I’ve made this often and love it as well as enjoying the technique. I used some jalapeño because I usually have one in. Can I use canned black beans or other beans instead of or as well as the peas?
    Thanks so much for your delicious recipes and TV series.

    1. Pati Jinich

      Feb 01

      Of course Chris, beans sound like a delicious addition. Also, if you are interested in another recipe for rice that uses beans, check this one out: https://patijinich.com/chorizo-black-rice/

  3. Tina Z

    Jan 12

    This rice has become one of our go-to rice recipes! We love the sweet heat. It pairs nicely with so many main dishes, and isn’t overpowering. Thank you, Pati!

    1. Pati Jinich

      Jan 14

      So happy to hear Tina!

  4. Natalie

    Nov 25

    The husband and I want to make this but just 1/2 the amount. Is there an alternative to using a habanero? I am afraid it will be too hot for us.

    1. Pati Jinich

      Nov 25

      You can half the recipe with no problem Natalie. The habanero gives it a unique flavor, for less heat, just make sure to perfectly remove all seeds and veins from the chile before using it 😉

  5. Jacqueline Andrade

    Nov 17

    I have made this rice twice already. Love it!!

    1. Pati Jinich

      Nov 21

      Yay! One of my family’s favorite rice 😉

  6. Laura

    Oct 18

    Going to make this tonight..Looks delicious!

    1. Pati Jinich

      Nov 03

      How did you like it Laura?

  7. Emma Perez

    Sep 26

    Looks delicious

    1. Pati Jinich

      Oct 05

      It is really yummy!

  8. Roberta Childers

    Sep 21

    Thanks. Can’t wait to try 😋

    1. Pati Jinich

      Oct 05

      Hoping that you will like it as much as I do Roberta!

  9. 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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