With fabulously spicy Mexican flavor, jalapenos and chili powder give this rice a kick!
How To Make Mexican Rice Pilaf
- 1 ½ cup instant brown rice
- 1 jalapeno pepper (seeded and minced)
- 2 tsp. chili powder
- ½ tsp. ground cumin
- 1 red bell pepper (chopped)
- 1 tbsp. vegetable oil
- 1 ½ cup vegetable broth
- 1 cup Monterey Jack cheese (shredded )
- 1 onion (chopped)
- 1 tsp. garlic (minced )
- 1 large tomato (seeded and chopped)
- 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.
How To Make Mexican Rice Pilaf
Prep: 25 mins
Cook: 12 mins
Total: 37 mins
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Ingredients
- 1 ½ cup instant brown rice
- 1 jalapeno pepper, seeded and minced
- 2 tsp. chili powder
- ½ tsp. ground cumin
- 1 red bell pepper, chopped
- 1 tbsp. vegetable oil
- 1 ½ cup vegetable broth
- 1 cup Monterey Jack cheese, shredded
- 1 onion, chopped
- 1 tsp. garlic, minced
- 1 large tomato, seeded and chopped
Instructions
- 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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