Best Zippy Rice Pilaf Recipes

ZIPPY RICE PILAF

Zippy Rice Pilaf image

"If I need a quick side dish that has flair and flavor, I whip this tasty pilaf in a jiffy on the stovetop," says Elizabeth Perez of Flower Mound, Texas. "The jalapeno pepper, herbs and spices season the rice nicely. It's one of those side dishes that goes well with anything."

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 small onion, finely chopped
3 garlic cloves, minced
2 teaspoons butter
1 cup uncooked long grain rice
2 jalapeno peppers, seeded and chopped
2 cups reduced-sodium chicken broth or vegetable broth
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 tablespoon minced fresh cilantro

Steps:

In a saucepan, saute onion and garlic in butter until tender. Add the rice and jalapenos; toss to coat. Stir in the broth, cumin and salt; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until liquid is absorbed and rice is tender. Add cilantro. Fluff with a fork; serve immediately.

Nutrition Facts : Calories 147 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 319mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

ZIPPY BROWN RICE PILAF

Zippy Brown Rice Pilaf image

Make and share this Zippy Brown Rice Pilaf recipe from Food.com.

Provided by Derf2440

Categories Lunch/Snacks

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 small zucchini, diced
1/2 cup red onion, diced
1/2 cup sweet red pepper, diced
1 -2 jalapeno pepper, diced (optional)
2 garlic cloves, smashed
2 tablespoons fresh sage, finely chopped
1 cup brown basmati rice or 1 cup any long cooking brown rice
salt & freshly ground black pepper
2 tablespoons balsamic vinegar
1 cup chicken broth
1 cup buttermilk
1/2 cup fresh green peas or 1/2 cup frozen green pea, thawed

Steps:

Heat butter and oil in a large nonstick frypan, add zucchini and onion, sauté just until onion is soft, about 4 minutes.
Add red pepper, jalapeño pepper, garlic and sage, sauté 1 minute more.
Add rice, salt and pepper, stir to coat.
Add balsamic vinegar, deglaze pan and add chicken broth and buttermilk.
Bring to boil, reduce heat; simmer covered with a tight fitting lid, for 45 to 50 minutes or until the liquid is absorbed and the rice is tender.
Add green peas while fluffing rice with a fork, remove pan from heat; replace lid and set aside for 10 minutes.
Serve and enjoy!

Nutrition Facts : Calories 306.6, Fat 8.9, SaturatedFat 3.1, Cholesterol 10.1, Sodium 286.6, Carbohydrate 47.9, Fiber 4, Sugar 8.1, Protein 8.9