Ingredients:
- 1 cup Riceland Gold Parboiled Rice (uncooked)
- 2 cups chicken broth or stock (for flavor, instead of water)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 12 jalapeños, halved and seeded
- 1 (8-ounce) package cream cheese
- 1 pound smoked chicken, cut into 1-inch slices
- 12 slices of bacon, halved
- 24 toothpicks
Instructions:
Cook the Rice:
- In a medium saucepan, bring chicken broth to a boil. Stir in Riceland Gold rice, garlic powder, onion powder, salt, and pepper. Cover, reduce heat to low, and simmer for about 20 minutes or until rice is tender and liquid is absorbed. Fluff and let cool slightly.
Assemble Peppers:
- Spoon about 1/2 tablespoon of the seasoned rice into each jalapeño half.
- Cut cream cheese into 24 thin slices and place one on top of the rice in each jalapeño.
- Add a slice of smoked chicken.
- Wrap each with a half slice of bacon and secure with a toothpick.
Cook:
- Grill until the bacon is crisp and the cream cheese is melty, or bake at 400°F for 35–40 minutes.
Charles Haring
Jonesboro, Arkansas
2nd Place Appetizer Winner
2017 Riceland Rice Cook-Off