I know you were probably wondering how the sweet tea fits in with the peach theme of the week. Well, you could make peach iced tea. But I have a better idea: Sweet tea rice with peaches, jalapeno and pecans.

You cook the rice with sweet tea instead of water. And you can drink a glass of tea while you’re making it. I won’t tell.

You know what you shouldn’t do? Chop up and de-seed the jalapeno and then touch your finger to your lip while testing a piece of rice. Ugh.

Pecans + butter = love. No wonder Toby said this is the best rice I’ve ever made.

Try it. ASAP. Then tell me what you think.

Sweet tea rice with peaches, jalapeno and pecans (Adapted slightly from Southern Living) Makes 6 servings
2 1/4 cups sweet tea
1 cup uncooked long-grain brown rice
1/2 teaspoon salt
2 tablespoons butter
1/2 cup pecans
1 large jalapeno
1 large peach
1 tablespoon chopped fresh chives

Bring sweet tea to a boil in a medium saucepan. Stir in rice and salt, reduce heat to low and simmer for 45 minutes (about 20 minutes if using white rice). Remove from heat and let stand, covered, for 5 to 10 minutes or until tea has been absorbed and rice is tender.

While rice is cooking, remove seeds from jalapeno and mince the pepper. Remove pit and dice the peach.

When rice is almost ready, melt butter in a large skillet over medium heat. Add the pecans and stir frequently until the pecans are toasted and smell nutty, about 4 minutes. Stir in the minced jalapeno and cook another minute.

Stir the hot cooked rice into the pecan mixture. Add diced peach and fresh chives. Season with salt and pepper to taste and serve.