MEXICAN RICE PILAF

 

  • Cooking Time: 10
  • Servings: 2
  • Preparation Time: 25

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 teaspoon minced garlic
  • 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 tomato, seeded and chopped
  • 1 cup shredded Monterey Jack cheese

Directions

  • DIRECTIONS:
  • 1. 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.
  • 2. Stir tomato and shredded cheese into hot cooked rice.

Notes

"A nice vegetable broth and tomato sauce give this rice pilaf a hearty flavor. Cumin, chili powder and jalapeno give it bite. And the chopped tomatoes and shredded cheese swirled in at the last minute, finish it perfectly."

Categories: Rice  Side Dish 

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