Mexican Rice Pilaf
photo by Derf2440
- Ready In:
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 teaspoon minced garlic
- 1 1⁄2 cups vegetable broth
- 1 1⁄2 cups quick-cooking 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 shredded monterey jack cheese
- In a large saucepan, heat oil over medium high heat.
- Add onion and garlic; cook for 3 minutes, stirring occasionally.
- Stir in broth, rice, chili powder, jalapeno peppers, and cumin.
- Cover, and bring to a boil over high heat.
- Reduce heat, and simmer for 4 minutes.
- Stir in bell pepper.
- Simmer for 5 minutes, or until liquid is absorbed.
- Stir tomato and shredded cheese into hot cooked rice.
Questions & Replies
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My husband said it turned out really well. He was raised on real mexican food so that's a compliment. I didn't add the jalapeno pepper due to little ones and I was worried it would make it too spicy. The tomato and cheese I just left out. It was still really good. I'll definately make this again. It was so fast thanks to the instant brown rice which is all I have in my cupboard.
This was a good side dish for enchiladas since it isn't tomato sauce based. The only modifications I made were leaving out the jalapeno and tomato and I used less chili powder (so the kids would eat it). I also had to increase the amount of broth since my quick brown rice called a higher ratio of water to rice. My husband really liked this dish and went back for a huge helping of seconds. I thought it was pretty good but not my favorite - the cheese gave it good flavor but then the rice was kind-of gooey.
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