Mexican Rice Pilaf Recipes

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.

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.

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.