Honey Habanero Rice with Peas
Arroz con Miel, Habanero y Chícharos
Recipe Yield
6 to 8 servings
Cooking time
15 minutes
Rate this recipe
Ingredients
- 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.
Comments
16comments inHoney Habanero Rice with Peas
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.
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/
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!
Pati Jinich
Jan 14
So happy to hear Tina!
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.
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 😉
Jacqueline Andrade
Nov 17
I have made this rice twice already. Love it!!
Pati Jinich
Nov 21
Yay! One of my family’s favorite rice 😉
Laura
Oct 18
Going to make this tonight..Looks delicious!
Pati Jinich
Nov 03
How did you like it Laura?
Emma Perez
Sep 26
Looks delicious
Pati Jinich
Oct 05
It is really yummy!
Roberta Childers
Sep 21
Thanks. Can’t wait to try 😋
Pati Jinich
Oct 05
Hoping that you will like it as much as I do Roberta!
Mina Montes
Sep 16
Can’t wait to try this rice, my mouth is watering!
Pati Jinich
Sep 20
You’ll love it, I promise!