Mexican Rice Pilaf Recipe
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
Preparation: 25 mins
Cooking: 12 mins
Total: 37 mins
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.
Nutrition
- Calcium: 485mg
- Calories: 609kcal
- Carbohydrates: 72g
- Cholesterol: 50mg
- Fat: 27g
- Fiber: 7g
- Iron: 7mg
- Potassium: 585mg
- Protein: 22g
- Saturated Fat: 17g
- Sodium: 1107mg
- Sugar: 10g
- Vitamin A: 4968IU
- Vitamin C: 102mg
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