Best Mexican Rice Pilaf Recipes
MEXICAN RICE PILAF WITH PASILLA CHILE
For years I have had the trouble of my rice coming out too wet and soft and all stuck together. By reducing the ratio of water to rice from 2:1 to 1.5:1 and reducing the cooking time from 20 minutes to 15 minutes, as well as rinsing the starch off the rice and toasting it, I've found a consistency I really enjoy. Don't be surprised if the bottom burns a little; I like to scrape up the crunchy bits at the bottom into the rice for some texture, but this is optional.
Provided by Alan Belanich
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 47m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a small saucepan over medium heat. Cook and stir rice in the hot oil until toasted, 6 to 7 minutes. Add onion; cook, stirring often, until soft, 5 to 8 minutes. Stir in pasilla chile and cumin; toast for 2 minutes. Add water, chicken soup base, salt, and pepper; bring to a boil. Stir one last time, cover, and cook for 7 minutes on medium heat. Reduce heat to low and cook for 7 minutes more.
- Remove saucepan from heat and let rice sit, covered, for 10 minutes. Fluff with a fork.
Nutrition Facts : Calories 220 calories, Carbohydrate 43.4 g, Cholesterol 0.2 mg, Fat 3 g, Fiber 2.1 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 145.5 mg, Sugar 2.5 g
MEXICAN RICE PILAF
Make and share this Mexican Rice Pilaf recipe from Food.com.
Provided by Graybert
Categories Rice
Time 37m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil over medium high heat.
- Add onion and garlic; cook for 3 minutes, stirring occasionally.
- Stir in broth, rice, chili powder, jalapeno peppers, and cumin.
- Cover, and bring to a boil over high heat.
- Reduce heat, and simmer for 4 minutes.
- Stir in bell pepper.
- Cover.
- Simmer for 5 minutes, or until liquid is absorbed.
- Stir tomato and shredded cheese into hot cooked rice.
Nutrition Facts : Calories 340.1, Fat 24.9, SaturatedFat 11.8, Cholesterol 50.3, Sodium 337.7, Carbohydrate 15.6, Fiber 4.2, Sugar 8, Protein 16.3
MEXICAN INSPIRED BROWN RICE PILAF
Who says that pilaf can only be made with couscous?! Why not try a different version using nutty brown rice instead of the usual grains. This recipe is healthy, satisfying and makes best use of your pantry staples. I hope youll like it as much as we do. :)
Provided by Lalaloula
Categories Mexican
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place brown rice in a pot and cover with the 2 cups of broth/water. Bring to a boil and allow to simmer uncovered for 40 minutes or until liquid has evaporated and rice has softened.
- Meanwhile combine carrots, tomato, kidney beans and jalapenos in a big bowl. Add minced onion, garlic, oil and apple juice. Mix to combine.
- When rice is ready, drain off any remaining liquid and add rice to veggies. Mix well, season with salt and black pepper to taste. Sprinkle with fresh herbs.
- Enjoy! :).
MEXICAN RICE PILAF
This is a nice, spicy rice dish.
Provided by Alison
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil over medium high heat. Add onion and garlic; cook for 3 minutes, stirring occasionally. Stir in broth, rice, chili powder, jalapeno peppers, and cumin. Cover, and bring to a boil over high heat. Reduce heat, and simmer for 4 minutes. Stir in bell pepper. Cover. Simmer for 5 minutes, or until liquid is absorbed.
- Stir tomato and shredded cheese into hot cooked rice.
Nutrition Facts : Calories 590.3 calories, Carbohydrate 68.5 g, Cholesterol 50.3 mg, Fat 26.9 g, Fiber 8.1 g, Protein 23.2 g, SaturatedFat 11.8 g, Sodium 692.4 mg, Sugar 10.1 g
MEXICAN RICE PILAF
Make and share this Mexican Rice Pilaf recipe from Food.com.
Provided by Tom J. Beehler
Categories Brown Rice
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil over medium high heat.
- Add onion and garlic; cook for 3 minutes, stirring occasionally.
- Stir in broth, rice, chili powder, jalapeno peppers, and cumin.
- Cover, and bring to a boil over high heat.
- Reduce heat, and simmer for 4 minutes.
- Stir in bell pepper.
- Cover.
- Simmer for 5 minutes, or until liquid is absorbed.
- Stir tomato and shredded cheese into hot cooked rice.
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