Mexican Rice Pilaf

READY IN: 35mins
Recipe by Tom J. Beehler

A recipe I created to jazz up plain brown rice.

Top Review by 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.

Ingredients Nutrition


  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.

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