Best Southwest Rice Pilaf Recipes

SOUTHWEST RICE PILAF

Southwest Rice Pilaf image

I like to combine the starch and vegetable in my side dishes. This one's tasty with tacos and fajitas-two of my family's favorite meals. -Martha Ulfelder, Southborough, Massachusetts

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

2 cups uncooked instant rice
1 can (11 ounces) Mexicorn, drained
1/3 cup minced fresh cilantro
2 tablespoons butter
1/2 teaspoon salt

Steps:

Cook rice according to package directions. Stir in the Mexicorn, cilantro, butter and salt.

Nutrition Facts : Calories 194 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 514mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

ARIZONA SOUTHWEST RICE PILAF

Arizona Southwest Rice Pilaf image

This is a tasty flavor combination. I found this while looking for recipes native to our new state. This was in a cookbook, "Flavors of the Southwest."

Provided by Debloves2cook

Categories Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
1 onion, chopped
1 red pepper, chopped
1 carrot, chopped
1 stalk celery, chopped
1 cup long-grain white rice, uncooked
1 (14 1/2 ounce) can beef broth
1 tomatoes, diced
1 large jalapeno chile, minced (or 1-4 oz. can)

Steps:

Heat olive oil in a heavy large skillet over medium-high heat.
Add onion, red pepper, carrot and celery.
Saute until vegetables begin to soften, about 7 minutes.
Add rice and stir to coat well.
Add broth and bring to a boil.
Cover skillet, reduce heat to low and simmer until rice is tender and broth is absorbed, about 20 minutes.
Mix in tomato and jalapeno; heat through.
Serve.

Nutrition Facts : Calories 310.5, Fat 11.7, SaturatedFat 1.5, Cholesterol 1, Sodium 820.5, Carbohydrate 44.7, Fiber 2.6, Sugar 4.3, Protein 7.1

SOUTHWEST RICE AND CORN PILAF

Southwest Rice and Corn Pilaf image

I was in a lazy mood tonight and was trying to decide what we were going to have with our grilled pork tenderloin. I really didn't want to fix potatoes/rice and a vegetable so I got out my cook books and started looking. I found this rice and corn pilaf and decided that it fit the bill for what I was looking for. This recipe comes from the "AMA Family Cookbook" and BTW everyone enjoyed it!

Provided by LARavenscroft

Categories Long Grain Rice

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon vegetable oil
1 cup red onion, chopped
1 garlic clove, finely chopped
1 teaspoon chili powder
3/4 teaspoon ground cumin
3/4 teaspoon dried oregano
1 1/2 cups long grain white rice, uncooked
2 cups chicken broth (may use vegetable broth)
1 (15 ounce) can diced tomatoes, undrained
1 (4 ounce) can green chilies, drained
1 1/4 cups frozen corn
1/2 teaspoon Tabasco sauce
1/2 cup cilantro, chopped
1/2 cup scallion, thinly sliced

Steps:

Heat oil in a large saucepan with a lid. Add the onion and cook, stirring frequently, until it begins to soften, about 4 minutes. Add the garlic, chili powder, cumin, and oregano and cook, stirring, for 1 minute. Add the rice and stir until the grains are covered with oil.
Add the broth, canned tomates, and green chiles. Bring to a boil and add the corn. Reduce the heat to low and cook, covered, until the rice is tender aboutn 25 minutes. (The rice will take a little longer to cook than usual because of the acid in the tomatoes.).
Season with hot pepper sauce. Transfer to plates or a serving bowl and sprinkle with the cilantro and scallions.

Nutrition Facts : Calories 275.5, Fat 3.6, SaturatedFat 0.6, Sodium 423, Carbohydrate 54.6, Fiber 3.6, Sugar 5.3, Protein 7.5