Mexican Rice Pilaf

Submitted by Tom J. Beehler

"A recipe I created to jazz up plain brown rice."

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 2-3

ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 teaspoon garlic, minced
• 1 1⁄2 cups vegetable broth
• 1 1⁄2 cups instant brown rice
• 2 teaspoons chili powder
• 1 jalapeno pepper, seeded and minced
• 1⁄2 teaspoon ground cumin
• 1 red bell pepper, chopped
• 1 large tomatoes, seeded and chopped
• 1 cup monterey jack cheese, shredded

directions

1. In a large saucepan, heat oil over medium high heat.
2. Add onion and garlic; cook for 3 minutes, stirring occasionally.
3. Stir in broth, rice, chili powder, jalapeno peppers, and cumin.
4. Cover, and bring to a boil over high heat.
5. Reduce heat, and simmer for 4 minutes.
6. Stir in bell pepper.
7. Cover.
8. Simmer for 5 minutes, or until liquid is absorbed.
9. Stir tomato and shredded cheese into hot cooked rice.

Reviews

[Brenda.]

We really enjoyed this dish with our tacos last night. I had a huge jalapeño pepper and used the seeds and all so it had plenty of zip! I had about 3/4 cup of black bean and corn salsa in the fridge and I mixed that into the rice as well. I served the cheese melted over the rice vs stirred in. Overall very tasty and I would make it again. Thanks for sharing your recipe. Made for PAC Spring 2011.

 

[Lavender Lynn]

A great side for other Mexican-style food; milder than expected and colorful with the peppers and tomato. I find I don't care for working with instant rice very much, and had to adjust the liquid while cooking; needed to add a dash and added too much. Easy to do, and easy to time with the main dish, precisely because of that instant rice not needing a lot of cooking time. Made for PAC.