Directions
- 01
Place the rice and jalapeño pesto in a large nonstick skillet over medium heat. Cook, stirring often, until the rice is lightly toasted and a few grains begin to pop, about 3 to 5 minutes.
- 02
Carefully pour in the water and vinegar. Stir once, season lightly with salt and pepper, and bring the mixture to a boil.
- 03
Reduce the heat to low, cover the skillet, and simmer until the rice is nearly tender and most of the liquid has been absorbed. Stir only once or twice while it cooks.
- 04
Remove the lid and continue cooking over low heat without stirring. After about 5 minutes, lift an edge to check the bottom. Continue cooking until the rice develops the golden-brown crust you like.
- 05
Loosen the edges with a spatula, place a serving plate over the skillet, and carefully invert the rice onto the plate so the crisp side faces up.
- 06
Season to taste and finish with any combination of the toppings below. Have fun with it and make it your own.
Try this: For a brighter version, substitute fresh lime juice for the vinegar and stir chopped cilantro into the rice before serving.