Mains, Sides, Vegetables

Red Rice, Roasted Brussels Sprouts, and “Pickled” Jalapeno

This is definitely a meal!  It’s vegetarian, spicy, and deliciously inexpensive.  It’s a little bit labor intensive compared to other recipes of mine, but it’s worth it.  You can add a can of black beans to add more protein, or even shredded chicken.



  • 1.5 cups Rice, Jasmine or Basmati
  • 3-4 tbsp Canola Oil
  • 1 Red Bell Pepper, finely chopped
  • 1 Onion, finely chopped
  • 2-3 cloves Garlic, chopped
  • 2 medium Tomatoes, chopped
  • 3-4 tbsp Ketchup or 2 tbsp Tomato Paste
  • a few shakes of Hot Sauce
  • 2 3/4 cup water or chicken/vegetable broth or bouillon
  • 1 bay leaf (optional)
  • sour cream (optional garnish)

Brussels Sprouts

  • 1 pound brussels sprouts
  • ~ 3 tbsp olive oil
  • 3-4 cloves garlic, minced

Pickled Jalapeno

  • 3 jalapeno peppers, sliced
  • handful of baby carrots (optional)
  • white vinegar
  • 2 sprigs fresh oregano (optional)


  1. Set the jalapenos,oregano, and carrots in a glass and cover with white vinegar.
  2. Start a pot of water to boil. Preheat the oven to 450.
  3. Oil up a stock pot (medium heat) and saute the onion and bell pepper until onion is translucent.
  4. Add the garlic and tomato paste/ketchup and saute for a minute.
  5. Add the rice and mix until well incorporated.  Saute until the rice grains have small white dots in the center.
  6. Add the stock/water, chopped tomatoes, hot sauce, and bay leaf.  Bring to a boil.
  7. Cover, turn down the heat and simmer for about 30 minutes.
  8. If you’re adding beans/chicken, mix them in after the rice is cooked.
  9. Add the *washed* brussel sprouts to the boiling water (from step 2) and let boil for about 3-4 minutes.
  10. Drain the brussels sprouts and rinse with cold water (so that you can handle them).
  11. Slice them in half and toss with olive oil and garlic.
  12. Spread out the brussels sprouts on a cookie sheet and roast in the oven until they’re brown on the bottom.
  13. Serve the rice with a side of brussel sprouts, and a few slices of the picked jalapeno (spoon on some vinegar too).  Top with sour cream if you like.

What can I serve with this?

All together this is a full meal.  If you just want to make the rice, it’s great with roasted chicken or spicy sausage.  It’s really good in a breakfast burrito with eggs and sausage, or in an omelette mash.  The rice is also good topped in thick black bean soup garnished with sour cream and avocado (everything is good with sour cream and avocado).   As far as drinks go, it goes great with cheap beer, lime juice, and salt–I know there’s a name for this drink, but I don’t know what it is.


3 thoughts on “Red Rice, Roasted Brussels Sprouts, and “Pickled” Jalapeno

  1. Pingback: Impromptu Dinner « Nassy [Food] Blog

  2. Pingback: Dinner Improv (left-overs) « Nassy [Food] Blog

  3. Pingback: Fried Red Rice | Nassy [Food] Blog

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