Give ordinary rice a little kick with chopped onions and jalapeño peppers.  This recipe for Jalapeño Brown Rice is really easy to make, and I love serving it along side my Sweet Jalapeno Salmon.  If you are not a fan of the heat from fresh jalapeño peppers, you can easily swap them out for the no heat pickled jalapeño peppers.  Enjoy!

Jalapeño Brown Rice


  • 1 cup brown rice (I used instant)
  • 1¾ cups reduced-sodium chicken broth
  • ½ cup onion, chopped
  • 1 tsp extra virgin olive oil
  • ½ cup jalapeño peppers, chopped
  • ¼ tsp salt
  • ¼ tsp black pepper


  1. In a medium sauce pan, add chopped onion and extra virgin olive oil and sauté for 1-2 minutes until onion softens.
  2. Add in chopped jalapeño peppers and saute for another minute.
  3. Pour in chicken broth and stir. Bring to a boil.
  4. While mixture is boiling add in brown rice and stir.
  5. Cover rice and reduce heat to low and cook for 5-7 minutes for instant rice.
  6. Remove rice from heat and let stand for 5 minutes. Fluff with a fork and mix before serving.