• Cooking Time: 30 minutes
  • Servings: 6-8
  • Preparation Time: 15-20 minutes
  • 2 T. olive oil
  • 1 onion, diced
  • 1 Anaheim or Poblano pepper, stemmed, seeded, and finely diced (or sub peppers from chilis in adobo if left from another recipe
  • 4 cloves garlic, minced
  • 1 ½ t. chili powder
  • 1 t. cumin
  • 1 ½ c. rice
  • 1 t. salt
  • 2 ½ c. chicken broth
  • 14 oz. can petite diced tomatoes, drained
  • 1 lime, cut in half, zest half and set aside
  • ½ c. fresh cilantro, chopped
  • 1 jalapeno, stemmed, seeded, and finely minced
  1. Cut lime in half and zest half of lime and set aside. In a heavy 3 qt. saucepan with a lid, heat oil over medium heat. Add onion, poblano, and garlic cook for about 3 minutes until softened. Add chili powder and cumin, lower heat to medium low and cook until onion is translucent and spices are very fragrant, about 3 mintues. Add rice and salt, stir well to coat rice and toast rice for 5 minutes, stirring often to prevent sticking. Add chicken broth and tomatoes, stir. Bring to boil over medium heat, cover, reduce heat to low and cook for 18 minutes. Remove from heat and let pilaf sit, covered for 5 minutes. Fluff rice with a fork, and fold in cilantro, jalapeno, and lime zest. Adjust seasoning. Serve with lime cut in wedges to spritz over rice.
This flavorful Southwest rice pilaf is a terrific addition to Mexican or Southwest flavored meats Or add 1 lb. ground beef, browned and you have an easy dinner.