6 Servings 45 min Cook
1 Tsp Mustard Seed
1 Tbsp Olive Oil
1 Cup White Rice
0 Grams Peas
4 Medium (4-1/8" long) Scallions
1 Tsp Salt
1 1/2 Cup Water
1 Pepper Jalapeno Peppers
Rinse rice until the water run clears.
Drain and set aside.
Thinly slice the scallions, separating the white and green pieces.
Mince the jalapeno pepper, including the seeds.
Heat 1/2 tablespoon oil over moderate heat in a 3-quart heavy saucepan until hot but not smoking, then cook white parts of scallions and mustard seeds, stirring frequently, until scallions are softened, 1 to 2 minutes.
Add rice and cook, stirring, 1 minute.
Add water and salt and bring to a boil.
Cook over low heat, covered, until rice is tender and water is absorbed, about 15 minutes.
Remove from heat and fluff rice with a fork, then let stand, covered, 5 minutes.
While rice is standing, heat remaining 1/2 tablespoon oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then cook jalapeo and scallion greens, stirring occasionally, until they begin to soften, about 1 minute.
Add snap peas and cook, stirring, until crisp-tender, 3 to 4 minutes.
Toss with rice and season with salt.