Mexican Inspired Brown Rice Pilaf Recipes

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MEXICAN RICE PILAF

Make and share this Mexican Rice Pilaf recipe from Food.com.

Provided by Graybert

Categories     Rice

Time 37m

Yield 2-3 serving(s)

Number Of Ingredients 11



Mexican Rice Pilaf image

Steps:

  • 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 Facts : Calories 340.1, Fat 24.9, SaturatedFat 11.8, Cholesterol 50.3, Sodium 337.7, Carbohydrate 15.6, Fiber 4.2, Sugar 8, Protein 16.3

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

BROWN RICE PILAF

Brown rice, a whole grain, contains all the nutrients and essential parts of the entire grain seed. It adds almost three times as much heart-healthy fiber to this mild-flavored brown rice pilaf as white would. Consider enjoying its slightly nutty flavor often in family recipes. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 9



Brown Rice Pilaf image

Steps:

  • In a large saucepan, saute onion and green pepper in oil until tender. Add rice and garlic; cook and stir for 3-4 minutes or until rice is lightly browned. Add the water, broth, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender. Fluff with a fork.

Nutrition Facts : Calories 181 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 99mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

1 medium onion, chopped
1 medium green pepper, chopped
1 tablespoon olive oil
1-1/4 cups uncooked brown rice
2 garlic cloves, minced
1-1/2 cups water
1 cup reduced-sodium chicken broth
1/2 teaspoon dried thyme
1/4 teaspoon pepper

SEASONED BROWN RICE PILAF

For those of us who are white rice lovers at heart, this recipe makes brown rice taste great! Everyone takes seconds; it is that good. It is so easy to prepare. To convert for vegetarians, just substitute veggie broth for the beef broth. Any leftovers are delicious the next day. -Amy Berry, Poland, Maine

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 10 servings.

Number Of Ingredients 11



Seasoned Brown Rice Pilaf image

Steps:

  • In a Dutch oven, heat oil over medium heat. Add rice and onion; saute until rice is lightly browned, 8-10 minutes. Add broth; stir in the next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 35 minutes. Add orzo. Cook, covered, until orzo is tender, 10-15 minutes longer.

Nutrition Facts : Calories 190 calories, Fat 3g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 380mg sodium, Carbohydrate 36g carbohydrate (1g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic exchanges

1 tablespoon olive oil
2 cups uncooked brown rice
1 small onion, finely chopped
5 cups reduced-sodium beef broth
1 tablespoon dried parsley flakes
1 teaspoon garlic powder
1 teaspoon seasoned salt
1/2 teaspoon onion powder
1/2 teaspoon ground turmeric
1/2 teaspoon pepper
1/2 cup uncooked whole wheat orzo pasta

MEXICAN INSPIRED BROWN RICE PILAF

Who says that pilaf can only be made with couscous?! Why not try a different version using nutty brown rice instead of the usual grains. This recipe is healthy, satisfying and makes best use of your pantry staples. I hope youll like it as much as we do. :)

Provided by Lalaloula

Categories     Mexican

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12



Mexican Inspired Brown Rice Pilaf image

Steps:

  • Place brown rice in a pot and cover with the 2 cups of broth/water. Bring to a boil and allow to simmer uncovered for 40 minutes or until liquid has evaporated and rice has softened.
  • Meanwhile combine carrots, tomato, kidney beans and jalapenos in a big bowl. Add minced onion, garlic, oil and apple juice. Mix to combine.
  • When rice is ready, drain off any remaining liquid and add rice to veggies. Mix well, season with salt and black pepper to taste. Sprinkle with fresh herbs.
  • Enjoy! :).

1 cup brown rice, uncooked
2 cups vegetable broth (or water)
2 carrots, coarsely grated
1 large tomatoes, diced (cored if you prefer)
1 (15 ounce) can kidney beans, drained and rinsed
1 tablespoon jalapeno, diced
1 1/2 teaspoons dried onion, minced
1/4 teaspoon garlic powder
2 teaspoons oil
2 teaspoons apple juice
salt and black pepper
2 tablespoons fresh cilantro or 2 tablespoons parsley, chopped

CLASSIC RICE PILAF

Cooking a perfect batch of white rice without a rice cooker can be a challenge. That's why we are going for forget about cooking rice on the stove and show you the incredibly delicious and absolutely foolproof world of pilaf!

Provided by Chef John

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 1h5m

Yield 6

Number Of Ingredients 8



Classic Rice Pilaf image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter and olive oil in a large saucepan over medium heat. Add onion; cook and stir until onion is lightly browned, 7 to 8 minutes. Remove from heat.
  • Combine rice and onion mixture in a 9x13-inch casserole dish placed on a baking sheet. Stir thoroughly to coat the rice.
  • Combine chicken stock, salt, saffron, and cayenne pepper in a saucepan. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
  • Pour chicken stock mixture over rice in the casserole dish and stir to combine. Spread mixture evenly along the bottom of the pan. Cover tightly with heavy-duty aluminum foil.
  • Bake in the preheated oven for 35 minutes. Remove from oven and allow to rest, covered, for 10 minutes. Remove foil and fluff with a fork to separate the grains of rice.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 51.7 g, Cholesterol 10.6 mg, Fat 9.1 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 3.3 g, Sodium 955.6 mg, Sugar 1.2 g

2 tablespoons butter
2 tablespoons olive oil
½ onion, chopped
2 cups long-grain white rice
3 cups chicken stock
1 ½ teaspoons salt
1 pinch saffron
¼ teaspoon cayenne pepper

SIMPLE BROWN RICE PILAF

This is a quick and simple side dish that I throw together regularly with ingredients I almost always have on hand. It's tasty and healthy!

Provided by jenpalombi

Categories     Brown Rice

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8



Simple Brown Rice Pilaf image

Steps:

  • Mix chicken stock and next 5 ingredients in saucepan and bring to a boil.
  • Add rice, return mixture to boil, then reduce heat and simmer for 5 minutes (for instant rice-- follow package recommended cooking times for other brown rice varieties).
  • Remove from heat and let stand 5 minutes.
  • Fluff with fork.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 146.6, Fat 3.8, SaturatedFat 2.1, Cholesterol 9.4, Sodium 115, Carbohydrate 23.8, Fiber 0.8, Sugar 1.5, Protein 3.8

1 cup instant brown rice
1 cup chicken stock
1 tablespoon butter or 1 tablespoon margarine
1 green onion, thinly sliced
1 clove garlic, minced
1 tablespoon minced onion flakes
1 teaspoon garlic salt
salt & fresh ground pepper

MEXICAN RICE PILAF

Make and share this Mexican Rice Pilaf recipe from Food.com.

Provided by Tom J. Beehler

Categories     Brown Rice

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 11



Mexican Rice Pilaf image

Steps:

  • 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.

1 tablespoon olive oil
1 onion, chopped
1 teaspoon garlic, minced
1 1/2 cups vegetable broth
1 1/2 cups instant 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 monterey jack cheese, shredded

BROWN RICE PILAF

I love this pilaf! I never liked brown rice until I tried it this way. It goes with just about anything, and the leftovers (when there are any) reheat well, too.

Provided by Halcyon Eve

Categories     Brown Rice

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 6



Brown Rice Pilaf image

Steps:

  • In a small skillet, heat oil over medium-high heat. Add onion and garlic; cook, stirring, until onion is golden, about 5 minutes.
  • Add rice and sauté for 1 minute.
  • Add broth, and season with salt and pepper to taste; bring to a boil. Cover and reduce heat to low.
  • Simmer until rice is tender and most of the liquid is absorbed, about 45-50 minutes. Check rice occasionally and add water if necessary.
  • Uncover and let rice stand for 5 minutes before serving.

1 tablespoon olive oil
1 small yellow onion, chopped
3 garlic cloves, minced
1 cup long grain brown rice (not instant)
2 1/2 cups fat-free low-sodium chicken broth or 2 1/2 cups vegetable broth
salt & pepper, to taste

HOME-STYLE BROWN RICE PILAF

This is comfort food at its best with mild flavors and it's simple to make. This is a very versatile dish: if you prefer, you can use almonds in place of the cashews, and cilantro in place of the parsley.

Provided by Candice

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Yield 4

Number Of Ingredients 13



Home-Style Brown Rice Pilaf image

Steps:

  • Bring 1-1/2 cups water to boil, add rice. Bring contents back to a boil, cover the pot and simmer for 45-50 minutes, or until rice is tender.
  • Approximately 20 minutes before rice is finished cooking heat the butter in a large skillet over medium heat. Stir in onions and saute them, stirring frequently until they soften. Add the garlic and carrots and continue stirring for 5 minutes.
  • Place mushrooms inside of skillet and cook until mushrooms begin to brown, about 10 minutes. Add the chickpeas and cook 1 more minute.
  • When the rice is finished cooking pour the eggs into the skillet and cook the mixture, stirring constantly until the eggs are cooked. Remove the skillet from the heat, stir in pepper, parsley, and nuts.
  • Spoon the cooked rice into the skillet and stir well. Serve the pilaf hot with soy sauce on the side for added flavor.

Nutrition Facts : Calories 409.3 calories, Carbohydrate 54 g, Cholesterol 115.9 mg, Fat 17.1 g, Fiber 6.7 g, Protein 12.5 g, SaturatedFat 7.3 g, Sodium 653.3 mg, Sugar 6.9 g

1 ½ cups water
½ teaspoon salt
¾ cup uncooked brown rice
3 tablespoons butter
1 ½ cups chopped onion
1 clove garlic, minced
2 carrots, sliced
2 cups fresh sliced mushrooms
1 cup chickpeas
2 eggs, beaten
freshly ground black pepper
¼ cup chopped fresh parsley
¼ cup chopped cashews

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