Sweet Tea Rice with Jalapeño, Peaches, and Pecans

Vegetarian
Gluten Free
Health score
1%
Sweet Tea Rice with Jalapeño, Peaches, and Pecans
25 min.
6
223kcal

Suggestions


Welcome to a delightful culinary adventure with our Sweet Tea Rice with Jalapeño, Peaches, and Pecans! This unique dish combines the comforting essence of sweet tea with the vibrant flavors of fresh peaches and the subtle heat of jalapeño, creating a harmonious blend that is sure to tantalize your taste buds. Perfect for those who appreciate vegetarian and gluten-free options, this recipe is not only delicious but also easy to prepare, making it an ideal choice for a quick weeknight dinner or a special gathering with friends and family.

In just 25 minutes, you can whip up a dish that serves six, offering a satisfying 223 calories per serving. The nutty crunch of pecans adds texture, while the fresh chives elevate the dish with a burst of color and flavor. Whether you're looking for a refreshing side dish or a unique main course, this Sweet Tea Rice recipe is versatile enough to complement any meal. The combination of sweet and savory elements will leave your guests intrigued and asking for seconds!

So, gather your ingredients and get ready to impress with this innovative recipe that beautifully marries the sweetness of tea with the zest of jalapeño and the juiciness of peaches. Your taste buds are in for a treat!

Ingredients

  • tablespoons butter 
  • tablespoon chives fresh chopped
  • large jalapeno minced seeded
  • large peaches fresh diced peeled
  • 0.5 cup pecans chopped
  • 0.3 teaspoon pepper 
  • cup rice long-grain uncooked
  • 0.3 teaspoon salt 
  • 0.5 teaspoon salt 
  • cups freshly tea sweetened

Equipment

  • frying pan
  • sauce pan

Directions

  1. Bring tea to a boil in a 3-qt. saucepan over medium-high heat; stir in rice and 1/2 tsp. salt. Cover, reduce heat to low, and simmer 20 minutes or until tea is absorbed and rice is tender.
  2. Meanwhile, melt butter in a large skillet over medium heat; add pecans, and cook, stirring often, 3 to 4 minutes or until toasted and fragrant.
  3. Add jalapeo, and saut 1 minute. Stir in hot cooked rice, diced fresh peach, chives, 1/4 tsp. salt, and pepper.

Nutrition Facts

Calories223kcal
Protein5.98%
Fat42.22%
Carbs51.8%

Properties

Glycemic Index
45.07
Glycemic Load
15.93
Inflammation Score
-5
Nutrition Score
6.2713043897048%

Flavonoids

Cyanidin
1.54mg
Delphinidin
0.66mg
Catechin
3.28mg
Epigallocatechin
7.15mg
Epicatechin
2.43mg
Epicatechin 3-gallate
4.61mg
Epigallocatechin 3-gallate
7.66mg
Theaflavin
1.24mg
Thearubigins
63.96mg
Luteolin
0.03mg
Isorhamnetin
0.03mg
Kaempferol
1.22mg
Myricetin
0.35mg
Quercetin
2.06mg
Theaflavin-3,3'-digallate
1.38mg
Theaflavin-3'-gallate
1.19mg
Gallocatechin
0.98mg

Nutrients percent of daily need

Calories:222.84kcal
11.14%
Fat:10.62g
16.34%
Saturated Fat:3.03g
18.92%
Carbohydrates:29.33g
9.78%
Net Carbohydrates:27.52g
10.01%
Sugar:2.95g
3.28%
Cholesterol:10.03mg
3.34%
Sodium:328.49mg
14.28%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:15.73mg
5.24%
Protein:3.38g
6.77%
Manganese:0.95mg
47.49%
Copper:0.21mg
10.53%
Selenium:5.68µg
8.11%
Fiber:1.81g
7.24%
Phosphorus:69.97mg
7%
Magnesium:24.2mg
6.05%
Vitamin B1:0.09mg
6.01%
Zinc:0.84mg
5.62%
Vitamin A:264.16IU
5.28%
Vitamin C:4.35mg
5.28%
Vitamin B5:0.46mg
4.6%
Vitamin B6:0.09mg
4.39%
Vitamin B3:0.87mg
4.35%
Potassium:146.94mg
4.2%
Vitamin E:0.57mg
3.78%
Iron:0.62mg
3.43%
Vitamin K:3.18µg
3.03%
Vitamin B2:0.05mg
3%
Folate:11.46µg
2.86%
Calcium:18.57mg
1.86%
Source:My Recipes