El Paso Pilaf Recipes

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EL PASO PILAF



El Paso Pilaf image

My husband got this recipe from another guy at work. He made this for a dinner for me when I was still a vegetarian. Being as he never cooks I was amazed at how good this was.

Provided by Fairy Godmother

Categories     Lentil

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

2 teaspoons olive oil
1/2 cup onion
1 (14 ounce) can kidney beans
2 1/2 cups stock or 2 1/2 cups water
1 cup rice
1 cup corn
1 cup salsa
1/4 cup green lentil
1/4 cup green pepper
1/2 teaspoon chili pepper
tomatoes, slices (optional)

Steps:

  • Saute onions in the oil.
  • Add in the rest of the ingredients.
  • Simmer 30 minutes.
  • Serve over tomato slices.

Nutrition Facts : Calories 391.2, Fat 3.9, SaturatedFat 0.6, Sodium 691.3, Carbohydrate 77.1, Fiber 11.2, Sugar 6.5, Protein 14.1

THREE PEPPER PILAF



Three Pepper Pilaf image

A rice based dish with a rainbow bell pepper twist.

Provided by Daphne Keble

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Yield 4

Number Of Ingredients 11

4 skinless chicken thighs
3 cups chicken stock
1 onion, chopped
3 cloves garlic, chopped
1 teaspoon ground turmeric
4 ounces fresh mushrooms, sliced
12 ounces uncooked white rice
3 tomatoes, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, thinly sliced

Steps:

  • In a large pot, boil chicken pieces in chicken stock, adding onion and garlic to stock before boiling. When chicken is cooked through, remove from stock and set aside. Add turmeric and stir in, then set stock aside.
  • In a large skillet, heat oil. Add mushrooms and saute for 1 minute. Add rice, stir for 2 minutes, then add stock. Let all simmer gently for 20 minutes. In the meantime, skin and slice tomatoes and add to pilaf mixture. Cut cooked chicken into bite size pieces and add to the skillet, along with the red, green and yellow bell peppers. Stir all together and simmer over low heat, stirring, until all liquid is absorbed and rice is separate and fluffy.

Nutrition Facts : Calories 467.4 calories, Carbohydrate 83.1 g, Cholesterol 57.9 mg, Fat 4.4 g, Fiber 4.9 g, Protein 23.3 g, SaturatedFat 1.1 g, Sodium 551 mg, Sugar 8.2 g

EVERYBODY LOVES PILAF



Everybody Loves Pilaf image

A simple and delicious rice pilaf recipe that is sure to please even the pickiest eaters. It complements almost any dish.

Provided by ebrinx

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 57m

Yield 6

Number Of Ingredients 9

½ cup pine nuts
¼ cup butter
2 ounces spaghetti, broken into small pieces
¼ cup minced onion
½ teaspoon minced garlic
1 ¼ cups uncooked jasmine rice
2 ¼ cups chicken broth
salt and ground black pepper to taste
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread pine nuts on a baking sheet.
  • Toast in the preheated oven until golden brown, about 12 minutes.
  • Melt butter in a saucepan over medium-low heat. Increase heat to medium and stir in spaghetti; cook until coated with melted butter and lightly browned, 3 to 5 minutes. Add onion and garlic; cook until tender, about 2 minutes. Stir in rice; cook for 5 minutes.
  • Pour broth into the saucepan. Bring to a boil; cover and cook until rice is tender until liquid has been absorbed, about 20 minutes. Season with salt and pepper.
  • Mix toasted pine nuts and parsley into the rice mixture.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 41.4 g, Cholesterol 20.3 mg, Fat 13.6 g, Fiber 1.4 g, Protein 6.8 g, SaturatedFat 5.8 g, Sodium 82.4 mg, Sugar 0.9 g

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