SOUTHWESTERN RICE PILAF
Make and share this Southwestern Rice Pilaf recipe from Food.com.
Provided by A Messy Cook
Categories White Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in large saucepan; saute onion until softened.
- Add next four ingredients (garlic through oregano) and cook, stirring frequently, for 1 minute.
- Add rice and stir until grains are coated with oil.
- Add broth, tomatoes, and chiles; bring to boil and add corn.
- Reduce heat to low, cover and cook until rice is tender, about 25 minutes.
- Season with hot pepper sauce and serve with cilantro and scallions.
RICE-PASTA PILAF
Provided by Food Network Kitchen
Categories side-dish
Time 28m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toast 1/2 cup broken spaghetti in a pot over medium-high heat with 2 tablespoons butter. Stir in 1 cup rice; add 2 cups chicken broth, 1 cup water, 2 garlic cloves and 1 teaspoon salt. Boil 3 minutes, then stir, cover and simmer 15 minutes. Let sit 5 minutes; fluff with a fork and smash the garlic. Stir in some butter and cilantro.
FARRO PILAF
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Saute 1 chopped small onion in 2 tablespoons butter in a saucepan over medium heat, 5 to 7 minutes; season with kosher salt and pepper. Stir in 1 cup farro and 1/4 cup golden raisins; add 2 cups water and 1/2 teaspoon salt. Bring to a simmer, cover, reduce the heat to medium low and cook until the water is absorbed, 35 minutes. Stir and top with chopped salted pistachios and parsley.
SOUTHWESTERN PILAF
A hearty side dish that is sure to please. This can be served in place of Spanish rice and goes well with grilled meats and poultry.
Provided by PaulaG
Categories Brown Rice
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a medium saucepan with tight fitting lid, bring the chicken broth to a boil, stir in rice and barley; cover and cook for 30 minutes.
- Stir in diced carrot, cover and continue to cook for an additional 15 minutes or until liquid is absorbed and grains are tender.
- While the grains are cooking, heat the olive oil in a large skillet, stir in garlic and chopped onion and cook until onion is tender.
- Stir in the corn and beans, heat until warmed; add jalapeño pepper, red bell pepper, cumin and oregano.
- When the grains are cooked, add to skillet, stirring to combine.
- Sprinkle in the cilantro, combine well; cover and allow to stand 5 minutes before serving.
- Adjust salt and pepper to taste.
Nutrition Facts : Calories 253.4, Fat 4.5, SaturatedFat 0.8, Sodium 387, Carbohydrate 45.5, Fiber 7.9, Sugar 2.2, Protein 10.3
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