Jasmine Jalapeño Rice

The Tools

2 Tbsp unsalted butter, cold
1 clove of garlic, peeled
1 cup jasmine rice
2 cups low sodium chicken broth
2 Tbsp tomato paste
2 Tbsp granulated jalapeño (or less if you don't want it hot!)
kosher salt

Melt the cold butter in a saucepan with the peeled garlic clove (to infuse the butter) over medium-low heat.  Once all the butter is melted remove the garlic clove and discard.  Add in the rice and stir frequently until the rice starts to toast and smells like popcorn.

Add in tomato paste and jalapeño and sauté until the tomato paste has coated all of the rice evenly.

Add in the chicken broth, kosher salt to taste and return to a simmer, reduce heat to low and cover for 20 minutes.  Do not stir and do not peek, let it cook!!!

Once the time is up, remove the pan from the heat and let the rice rest for 5 minutes then fluff with a fork, taste for salt and serve, YUM!