Ingredients

• 1 cup brown rice (I used instant)
• 1 3/4 cups chicken stock
• 1/2 cup chopped onion
• 1 tsp extra virgin olive oil
• 1/2 cup chopped jalapeno peppers

Instructions

1. In a medium sauce pan, add chopped onion and extra virgin olive oil and saute for 1-2 minutes until onion softens.
2. Add in chopped jalapeno peppers and saute for another minute.
3. Pour in chicken stock and stir. Bring to a boil.
4. While mixture is boiling add in brown rice and stir.
5. Cover rice and reduce heat to low and cook for 5-7 minutes for instant rice.
6. Remove rice from heat and let stand for 5 minutes. Fluff with a fork and mix before serving.