Mexican Inspired Brown Rice Pilaf

Name: Mexican Inspired Brown Rice Pilaf
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4-6 serving(s)
Ingredients: 1 cup brown rice, uncooked; 2 cups vegetable broth (or water); 2 carrots, coarsely grated; 1 large tomatoes, diced (cored if you prefer); 1 (15 ounce) can kidney beans, drained and rinsed; 1 tablespoon jalapeno, diced; 1 1/2 teaspoons dried onion, minced; 1/4 teaspoon garlic powder; 2 teaspoons oil; 2 teaspoons apple juice; salt and black pepper; 2 tablespoons fresh cilantro or 2 tablespoons parsley, chopped

Submitted by Lalaloula

"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. :)"

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photo by Tea Jenny

Ready In:: 50mins
Ingredients:: 12
Serves:: 4-6

ingredients

1 cup brown rice, uncooked
2 cups vegetable broth (or water)
2 carrots, coarsely grated
1 large tomatoes, diced (cored if you prefer)
1 (15 ounce) can kidney beans, drained and rinsed
1 tablespoon jalapeno, diced
1 ¹⁄₂ teaspoons dried onion, minced
¹⁄₄ teaspoon garlic powder
2 teaspoons oil
2 teaspoons apple juice
salt and black pepper
2 tablespoons fresh cilantro or 2 tablespoons parsley, chopped

directions

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! :).

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Reviews

Very colorful on the plate and the flavors went together well! I used a rice cooker so this recipe was super easy to make too. I liked the crispy contrast of stirring in the uncooked veggies and thought the jalapeno added a nice level of spicyness. I used the cilantro option to continue with the mexican theme. Thank you for your entry & good luck! =)

Susie D
I think this is the best rice pilaf I've had in years. I just love everything about it! I also love the heat in this one, and thought there was plenty enough for seconds, which really didn't bother me at all!

Studentchef
Wow!!!! this was very nice and such a pretty dish to look at also. I like the dried onion in it you could taste it but it wasn't as harsh a raw onion, and the carrots gave it a nice crunch. The chopped chili made it a bit on the hot side for me I might use chopped red capsicum next time but that is just my preference, DH liked the heat I am more of a wimp. I think the kidney beans went well with the brown rice and it looked so nice on the plate. I used parsley as that was what I had but I will use coriander next time I think that would be very nice all in all this made for a very nice lunch, all the flavours came though and were very well balanced I will be making this again. Thank you for posting. Good luck. Made for Dinning on a $ 2010

Tea Jenny
This dish was very colourful, and certainly had that 'Mexican' flair. I thought the flavours worked well together too. I had run out of brown rice, so substituted with a mix of wild rice and long grain white. I thought your creation made good use of the required contest ingredients and fit the 'Dining on a Dollar' theme very well. I cut the recipe in half, and still had enough for 4 servings. Thanks for participating, and good luck in the contest.

Diana 2