Mexican Rice Pilaf55 Reviews
- Prep: 25 min
- Cook: 10 min
- Ready In: 35 min
“This is a nice, spicy rice dish.” - by Alison
Original recipe yields 2 to 3 servings
- 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.
Amount Per Serving (2 total)
- 590 cal
- 26.9 g
- 68.5 g
Based on a 2,000 calorie diet
Reviews (55)Rate This Recipe
"Great side-served it with Salsa Chicken...." See more"
"It's hard to give five stars to a side dish. Why? Well, because it's a side dish--not the main event. No so with this one. Truly great side dishes seem rare. I will absolutely remember this one a..." See mores long as I'm able to cook. I served it with Spinich Enchiladas, available at allrecipes, but it is so versatile that it would work with so many dishes. I used a full can of veggie broth and the rice could still have been a little more moist. Don't be afraid to use the jalapeno pepper. Amazingly, with the pepper, chili powder (I used Mexian chili powder) and cumin, this recipe only offers a little zip. It's not spicy HOT, like one might expect. There are so many elements that make this recipe great but the cheese really makes it pop. Don't leave it out. It provides just the right finishing touch. My somewhat picky adult son said this one was amazing! Victory!"
"I made this recipe as a side dish to go with fajitas, and it worked really well. I added about 1/3 of a cup of salsa to it and to cut the fat content I did not use the cheese. The rice came out very ..." See moremoist and delicious. I also used white rice instead of brown because it was all I had in the house, and it still came out great. Great recipe, thank you!!"
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