Best Southwestern Pilaf Recipes

SOUTHWESTERN RICE PILAF

Southwestern Rice Pilaf image

Make and share this Southwestern Rice Pilaf recipe from Food.com.

Provided by A Messy Cook

Categories White Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 cup chopped red onion
3 minced garlic cloves
1 teaspoon chili powder
3/4 teaspoon cumin
3/4 teaspoon oregano
1 1/2 cups long-grain white rice
2 cups chicken broth
1 (16 ounce) can diced tomatoes
1 (4 ounce) can chopped green chilies, drained
1 1/4 cups frozen corn
1/2 teaspoon hot pepper sauce
1/2 cup chopped cilantro
1/2 cup sliced scallion

Steps:

Heat oil in large saucepan; saute onion until softened.
Add next four ingredients (garlic through oregano) and cook, stirring frequently, for 1 minute.
Add rice and stir until grains are coated with oil.
Add broth, tomatoes, and chiles; bring to boil and add corn.
Reduce heat to low, cover and cook until rice is tender, about 25 minutes.
Season with hot pepper sauce and serve with cilantro and scallions.

SOUTHWESTERN PILAF

Southwestern Pilaf image

A hearty side dish that is sure to please. This can be served in place of Spanish rice and goes well with grilled meats and poultry.

Provided by PaulaG

Categories Brown Rice

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

3 cups chicken broth
1/2 cup brown rice
1/2 cup barley
1 medium carrot, diced
1 tablespoon olive oil
3 garlic cloves, finely chopped
1/2 cup red onion, chopped
1 cup corn kernel (frozen or canned)
1 cup black beans, canned, rinsed, drained
1/2 medium red bell pepper, diced
1 jalapeno pepper, diced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 tablespoons fresh cilantro, chopped
salt and pepper, to taste

Steps:

In a medium saucepan with tight fitting lid, bring the chicken broth to a boil, stir in rice and barley; cover and cook for 30 minutes.
Stir in diced carrot, cover and continue to cook for an additional 15 minutes or until liquid is absorbed and grains are tender.
While the grains are cooking, heat the olive oil in a large skillet, stir in garlic and chopped onion and cook until onion is tender.
Stir in the corn and beans, heat until warmed; add jalapeño pepper, red bell pepper, cumin and oregano.
When the grains are cooked, add to skillet, stirring to combine.
Sprinkle in the cilantro, combine well; cover and allow to stand 5 minutes before serving.
Adjust salt and pepper to taste.

Nutrition Facts : Calories 253.4, Fat 4.5, SaturatedFat 0.8, Sodium 387, Carbohydrate 45.5, Fiber 7.9, Sugar 2.2, Protein 10.3

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