Up front you have to know – this recipe does not contain jalapenos. It is made with green chilies. Why the title? Who knows? I’m here to tell you – Do not worry about the title. The Queen’s Jalapeno Rice was a big hit at the Jubilee Supper, because it was wonderfully delicious!
Friend Marsha (my number one cheerleader – thank you very much!) brought this as her “covered dish”, and everyone was raving about how good it was. Garnishing the top of the rice with strips of red peppers made it purty. Marsha shared the recipe with me, but mentioned that the recipe was from “Under the Mushroom – a collection of favorite recipes from The Little Mushroom restaurant Dallas, Texas by Marilyn Romweber”.
Believe it or not – I own a copy of this cookbook. It was first published in 1977, and I have a copy of the second printing from 1978. My copy is now well worn (it should be after 34 years). The recipes in Under the Mushroom are excellent! To know that Marsha has this cookbook and has also enjoyed it low these many years makes me feel even more connected to her.
For fun at the Jubilee Supper, Marsha called this The Queen’s Jalapeno Rice. The title in the cookbook is Little Mushroom Jalapeno Rice which means it was one of the signature dishes from the restaurant. Marsha slightly adapted the recipe, and I would certainly recommend her version. Trust me, The Queen would love to eat this deliciousness, and you will too.
Enjoy, and thank you Marsha for sharing.
Blessings to you and yours,
Remember to click on the title of the post to see the recipe and add comments.
Jalapeno Rice
By Published: June 7, 2012
- Yield: 8 Servings
- Cook: 30 mins
Made with green chilies, this rice dish is a crowd pleaser.
Ingredients
- 3 cups rice cooked
- 1/2 stick butter
- 2 bunches green onions tops and bottoms chopped
- 1/2 small onion chopped
- 1/2 red bell pepper chopped
- 1 4 ounce can green chilies chopped
- 1/2 teaspoon chicken soup base
- 2 cups sour cream
- 2 cups Monterey Jack Cheese grated; split use
Instructions
- Preheat oven to 350 degrees F. Lightly grease a baking dish.
- Saute the chopped onions in the butter until soft.
- Combine onions with all the other ingredients (reserve 1 cup of the cheese for the topping.)
- Transfer rice mixture to the lightly greased baking dish.
- Top with the cup of reserved cheese.
- Bake at 350 degrees F. for 30 minutes or more.
- Garnish with strips of red bell pepper.
- Marsha adds a footnote that this recipe can easily be doubled.