1 jalapeno pepper, seeded and minced
1/2 yellow onion, finely chopped
1/2 green bell pepper, chopped
1 clove garlic, minced
1 1/2 cups white rice, uncooked
1/2 cup chicken stock
Zest and juice of 1 lime
Melt the butter in a large sauce pan. Then add the jalapeno, onions and green peppers, sprinkle with salt and cook over medium heat until tender, about 5 minutes. Add the garlic and stir. Add the rice and cook over medium-high heat, stirring frequently, until the rice is golden, about 5 minutes. Turn the heat up to high and add 2 cups water and the stock. Bring to a boil, cover tightly, and reduce the heat to a simmer for 20 minutes. Remove from the heat and let rest, still covered, 3 minutes longer. Sprinkle with the lime zest and juice before serving.