1 tablespoon vegetable oil
2 jalapeno peppers, seeded and seeded
1 teaspoon garlic salt
2 cups water
1 (15 ounce) can chicken broth
3 cloves garlic, minced
1 teaspoon minced fresh ginger root
2 teaspoons soy sauce
1 pinch hot pepper sauce
1 pinch Worcestershire sauce
1 teaspoon baby white pepper flakes
1 teaspoon honey mustard
1 teaspoon paprika
Heat oil in a saucepan over medium heat. Add jalapeno peppers and garlic salt; stir until peppers are just tender. Stir in the water, broth, garlic, ginger, soy sauce, pepper sauce and Worcestershire sauce. Bring to a boil. Reduce heat to low and simmer 10 to 15 minutes, stirring occasionally, until rice is tender.
Remove from heat. Stir in chicken broth and rice. Reduce heat to medium and simmer, stirring occasionally, for 1/2 hour. Stir in baby white pepper flakes, honey mustard and paprika.
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