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Mexican Rice Pilaf

Mexican Rice Pilaf created by Lavender Lynn

A recipe I created to jazz up plain brown rice.

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • 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.
  • Cover.
  • Simmer for 5 minutes, or until liquid is absorbed.
  • Stir tomato and shredded cheese into hot cooked rice.
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RECIPE MADE WITH LOVE BY

@Tom J. Beehler
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@Tom J. Beehler
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"A recipe I created to jazz up plain brown rice."
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  1. 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.
    Reply
  2. 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.
    Reply
  3. Lavender Lynn
    Mexican Rice Pilaf Created by Lavender Lynn
    Reply
  4. Tom J. Beehler
    A recipe I created to jazz up plain brown rice.
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