MEXICAN RICE
Infused with garlic, onions and spices, this Mexican rice tastes just like the one from your favorite Mexican restaurant.
Provided by Jennifer Segal
Categories Vegetables & Sides
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large pot over medium-low heat. Add the onions and jalapeño and cook, stirring frequently, until onions are softened and translucent, about 5 minutes.
- Turn the heat up to medium and add the tomato paste, garlic and rice; cook, stirring frequently, for about 3 minutes.
- Add the chicken broth, salt, pepper, chili powder and cumin; turn the heat up and bring to a boil.
- Reduce the heat to low, cover the pot and simmer until all the liquid is absorbed, about 20 minutes.
- Add the peas, cilantro and lime juice and fluff the rice with a fork to mix. Let the rice sit for a few moments to "dry out" and lose that wet, just-steamed texture. Taste and adjust seasoning with salt, pepper and lime if necessary.
- Note: Some rice brands will require a little less or a little more liquid; check the package for specific instructions.
- Freezer-Friendly Instructions: This rice can be frozen in an airtight container for up to 3 months. (Putting it in a flat layer in sealable plastic bags works well as it will take up less space in the freezer.) No need to thaw before reheating; remove it from the freezer and reheat in the microwave with 1 to 2 Tbsp. of water.
Nutrition Facts : Calories 253, Fat 6 g, Carbohydrate 43 g, Protein 7 g, SaturatedFat 1 g, Sugar 2 g, Fiber 2 g, Sodium 491 mg, Cholesterol 0 mg
WHITE RICE PILAF WITH CORN, ROASTED CHILES, AND FRESH CHEESE
Steps:
- In a large heavy saucepan, heat the oil over medium heat. Add the rice and the onion and stir frequently for about 7 minutes, until the onion is softened but not browned. Add the hot broth, salt, and chile strips to the pan and bring it back up to a boil. Reduce the heat and simmer, covered, for about 10 minutes. Add the corn and simmer for 5 minutes more. Remove from the heat and let stand, covered, for 5 to 10 minutes, or until the rice is perfectly tender. Add the crumbled cheese and parsley and fluff with a fork, mixing all the ingredients evenly. Transfer to a warmed serving bowl and serve immediately.
RICE PILAF WITH CHORIZO CASSEROLE
Provided by Rachael Ray : Food Network
Time 1h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put the saffron in small pot with 1 1/2 cups stock and about 1 cup water. Bring to boil over medium heat, then reduce the heat to low and let steep for a few minutes while you prepare the chorizo and onions.
- Heat a skillet with a tight fitting lid over medium-high heat. Remove the casings from the chorizo and slice about 1 to 1 1/2 inches thick, on an angle. Add a drizzle of extra-virgin olive oil to the hot skillet and add the chorizo. Brown evenly on both sides, 4 to 5 minutes total. Remove the chorizo to a plate and add another drizzle of oil to the skillet along with the onions. Season with salt and pepper, to taste, and cook until softened, about 5 minutes. Add the pimientos and peas and stir to heat through. Deglaze the pan with sherry or wine and stir 1 to 2 minutes. Remove them from the pan to the plate with the chorizo.
- Return the pan to medium heat and melt 2 tablespoons of the butter. Add the pasta and stir until deeply golden brown, about 3 to 4 minutes. Stir in the rice and stock and bring to a boil. Reduce the heat to low, cover the pan and cook for 18 minutes. Fluff the rice with a fork.
- Grease a casserole with the remaining 1 tablespoon of softened butter. Fill the casserole with cooked rice and top with an arrangement of the chorizo and onion mixture. Cool and chill as a make-ahead meal. Reheat by dousing the casserole with 1/2 cup chicken stock then putting it in preheated 375 degree F oven, loosely covered, for 20 minutes. Uncover and bake for about until heated through and barely crispy at edges, about 10 minutes. Top with parsley and serve.
MEXICAN RICE PILAF
Make and share this Mexican Rice Pilaf recipe from Food.com.
Provided by Graybert
Categories Rice
Time 37m
Yield 2-3 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 340.1, Fat 24.9, SaturatedFat 11.8, Cholesterol 50.3, Sodium 337.7, Carbohydrate 15.6, Fiber 4.2, Sugar 8, Protein 16.3
CAJUN-STYLE RICE PILAF
Steps:
- Boil sausage in 1/4 cup water for 5 minutes. While the sausage is boiling, remove the shells from the shrimp. Put shells and tails in 2 cups of water. Bring shrimp water to a boil and simmer for 20 minutes.
- Grill the sausage links for about 5 minutes or until they are completely cooked through. Brush the shrimp with 1/2 tablespoon oil and grill about 2 minutes per side. Pull off and set aside.
- Heat a medium pot on medium high heat and add vegetable oil, onions, and red pepper. Saute for 3 to 4 minutes or until the onions are translucent. Add Cajun seasoning and rice; cook and stir for 1 minute. Add the Syrah Rose, stir for a few seconds, and strain the shrimp stock into the pot. Once it comes to a boil, turn the heat down to a simmer, cover, and cook for 20 minutes.
- Meanwhile, chop the shrimp and sausage into bite-sized pieces.
- Once rice is done, add peas, shrimp, and sausage and cook for another 2 minutes to heat through. Add salt and pepper to your taste. Garnish with chopped green onions.
Nutrition Facts : Calories 530.4 calories, Carbohydrate 44.4 g, Cholesterol 194.5 mg, Fat 23.8 g, Fiber 1.9 g, Protein 29.9 g, SaturatedFat 5.9 g, Sodium 948.5 mg, Sugar 2.8 g
SHRIMP SOUP WITH PASILLA CHILES
_Sopa de Camarones con Chile Pasilla_ Fried pasilla chile strips add an alluring crunch and intense caramelized flavor.
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cut 4 chile halves into fine strips. Heat 1 tablespoon oil in small skillet over high heat. Add chile strips and fry until crisp, about 10 seconds. Drain; reserve for garnish. Toast remaining chile halves in medium skillet over medium-high heat 1 minute. Transfer to bowl of cold water; soak 30 minutes. Drain; rinse with cold water.
- Bring 1 1/2 cups water to boil in small saucepan. Add tomatillos and boil until soft, about 15 minutes. Drain. Puree tomatillos, soaked chiles, and garlic in blender. Heat 3 tablespoons oil in large saucepan over medium-high heat. Add onion and sauté until translucent, about 2 minutes. Add chile puree and stir over medium heat until puree thickens slightly, about 5 minutes.
- Bring 5 cups water to boil in large pot. Add shrimp shells and boil 10 minutes. Strain shrimp broth into chile puree. Toast tortilla directly atop burner until crisp and blackened in spots, about 4 minutes. Add tortilla to chile puree, then epazote leaves. Simmer over medium heat until tortilla is soft, about 15 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; season with salt. Bring to boil. Add shrimp and simmer until just cooked through, about 3 minutes. Ladle soup into bowls; garnish with fried chile strips and serve with lime wedges.
RICE AND GREEN CHILE PILAF
Categories Rice Side Quick & Easy Wheat/Gluten-Free Hot Pepper Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a small heavy saucepan cook onion in oil over moderately low heat, stirring, until softened. Stir in garlic, chiles, and rice and cook, stirring occasionally, until rice is translucent, about 1 minute. Add broth and salt and pepper to taste and bring to a boil. Reduce heat to low and cook pilaf, covered, until liquid is evaporated and rice is tender, about 20 minutes. Fluff pilaf and stir in scallion.
PASILLA CHILI CON CARNE
Fragrant with garlic, cumin and dried pasilla chiles, this hearty chili gets its con carne from Mexican chorizo and ground beef.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 8 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Bring water and peppers to boil in medium saucepan on medium-high heat; simmer on medium-low heat 10 min. or until peppers are tender. Drain peppers, reserving 1/2 cup of the cooking water. Place peppers, reserved cooking water, half the tomatoes and garlic in blender; blend until smooth.
- Cook ground beef and chorizo in Dutch oven or small stockpot on medium-high heat 10 min. or until done, stirring frequently; drain. Return meat to pan.
- Add chili puree, remaining tomatoes and all remaining ingredients except cheese; cover. Simmer on medium-low heat 30 min., stirring frequently.
- Serve topped with cheese.
Nutrition Facts : Calories 360, Fat 16 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 550 mg, Carbohydrate 29 g, Fiber 10 g, Sugar 4 g, Protein 26 g
BASMATI RICE PILAF
Wonderful flavor and textured rice dish.
Provided by Carol Castellucci Miller
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat chicken stock in a saucepan until boiling; keep hot until ready to use.
- Heat vegetable oil in a 2 quart saucepan over medium-high heat. Cook and stir onion and bay leaf in the hot oil until onion is tender, about 5 minutes.
- Stir basmati rice into onion mixture until rice is coated with oil.
- Pour hot chicken stock into the rice mixture. Season with salt; stir.
- Bring rice mixture to a boil; cover and reduce heat to medium-low. Continue simmering until rice is tender and liquid is absorbed, about 20 minutes.
- Remove saucepan from heat and discard bay leaf. Add butter and fluff the rice with a fork.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 40.4 g, Cholesterol 7.9 mg, Fat 6.9 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 2.5 g, Sodium 279.4 mg, Sugar 0.6 g
MEXICAN RICE PILAF
Make and share this Mexican Rice Pilaf recipe from Food.com.
Provided by Tom J. Beehler
Categories Brown Rice
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 11
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.
More about "mexican rice pilaf with pasilla chile recipes"
SPICY MEXICAN RICE PILAF - EATS BY THE BEACH
From eatsbythebeach.com
Cuisine MexicanCategory Side DishServings 6Total Time 45 mins
- Place rice in a fine mesh colander. Rinse under cold running water, turning rice in the colander with your hand. Dump rice onto paper toweling to drain completely.
- In a large skillet over medium-high heat, melt butter into the olive oil. When warm, add rice and begin stirring constantly, ensuring each grain of rice is coated with the oil and butter. Continue to toast the rice, stirring constantly until lightly browned, about 5 minutes.
- Add onions, garlic, jalapeno, and red pepper. Stir and cook until onions begin to turn translucent.
- Spoon tomato paste into the skillet and spread over the vegetables and rice, flattening to push the paste onto the skillet surface. Allow to cook, stirring occasionally and flattening out across pan until the paste begins to take on a dark orange-red color – about 6-7 minutes.
POBLANO RICE PILAF RECIPE | COOKING ON THE WEEEKNDS
From cookingontheweekends.com
5/5 (3)Total Time 35 minsCategory Side DishCalories 278 per serving
- Sauté the vegetables. Generously coat the bottom of a medium-sized pot with olive oil, and place it over medium-low heat. Add the onion and garlic and cook, stirring often, until soft, about 7 minutes. Add the Poblanos and cumin. Again, stirring often, cook until soft, about 4 minutes.
- Blend some of the vegetables. Remove ¼ cup of this mixture from the pot, and add it to a blender along with 1 cup of the chicken stock. Blend until smooth, about 10 seconds. Set aside.
- Sauté the rice and cook. Add the rice to the pot with the remaining onion-Poblano mixture, and stir to coat all of the grains — they should be shiny from the oil. If they're not, add a bit more oil. Sauté for a couple of minutes, and then pour in the blended poblano-onion-stock mixture, and the remaining stock. Turn the heat to high, and bring to a boil. Immediately reduce the heat to low, cover the pot, and gently simmer until all of the liquid has been absorbed and the rice is tender, about 20 minutes.
- Add lemon juice and cliantro and season. Mix in the lemon juice and cilantro, and then season to taste with salt and pepper and serve. (Here's How to Season to Taste.)
MEXICAN RICE RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
5/5 (2)Total Time 50 minsCategory Side DishCalories 231 per serving
PASILLLA CHILI PEPPER SALSA RECIPE - CLOCFOOD.COM
From clocfood.com
SALSA DE CHILE PASILLA DE MICHOACAN (MICHOACAN PASILLA SAUCE) : …
From gourmetsleuth.com
CILANTRO LIME RICE PILAF - THE STAY AT HOME CHEF
From thestayathomechef.com
CHILE PASILLA TOMATILLO SALSA RECIPE - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
HOW TO MAKE MEXICAN RICE (INSTANT POT OR STOVETOP)
From goodcheapeats.com
GARLIC AND PASILLA CHILE SOUP RECIPE - FOOD & WINE
From foodandwine.com
PASILLA CHILE SALSA | MEXICAN PLEASE
From mexicanplease.com
HOMEMADE MEXICAN RICE (AKA SPANISH RICE) - HOUSE OF NASH EATS
From houseofnasheats.com
10 BEST CHILE PASILLA RECIPES | YUMMLY
From yummly.com
EASY RICE PILAF WITH PEAS AND CARROTS - THE MEDITERRANEAN DISH
From themediterraneandish.com
WHAT ARE PASILLA CHILES? | MEXICAN PLEASE
From mexicanplease.com
CHICKPEA RICE PILAF | RECIPETIN EATS
From recipetineats.com
MEXICAN RICE PILAF | SAVEUR
From saveur.com
PASILLA CHILES GUIDE - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
RAW MEXICAN “RICE” PILAF WITH SPICY “CHEESE” TOPPING - THE FULL …
From thefullhelping.com
CHILE RELLENO RICE WITH SALSA ROJA - PATI JINICH
From patijinich.com
HOW TO MAKE MEXICAN RICE PILAF RECIPE - RECIPES.NET
From recipes.net
PAULITA’S HATCH GREEN CHILE SPANISH RICE
From paulitasnewmexico.com
PASILLA CHILIES - USES, TIPS, & SUBSTITUTIONS - DIVERSIVORE
From diversivore.com
BEST PASILLA CHILE RECIPES AND PASILLA CHILE COOKING IDEAS
From thedailymeal.com
47 EASY AND TASTY PASILLA RECIPES BY HOME COOKS - COOKPAD
From cookpad.com
MEXICAN PICADILLO RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
50 SIMPLE AND DELICIOUS RICE PILAF RECIPES - LEMONSFORLULU.COM
From lemonsforlulu.com
PASILLA DE OAXACA CHILE RECIPES & INFO - THE SPICE HOUSE
From thespicehouse.com
CARNE DE PUERCO EN CHILE PASILLA | EL GUAPO - MCCORMICK
From mccormick.com
10 BEST PASILLA CHILE SUBSTITUTES - SUBSTITUTE COOKING
From substitutecooking.com
HERDEZ PASILLA CHILE SAUCE RECIPES – RECIPE SELF
From recipeself.com
RICE PILAF WITH NUTS AND DRIED FRUIT | RECIPETIN EATS
From recipetineats.com
MEXICAN RICE - DAMN DELICIOUS
From damndelicious.net
MUSHROOM AND PEPPER RICE PILAF - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
EASY RICE PILAF WITH VEGETABLES | YELLOWBLISSROAD.COM
From yellowblissroad.com
RICE COOKER MEXICAN RICE - I HEART VEGETABLES
From iheartvegetables.com
MEXICAN-STYLE ROASTED CHICKEN WITH BROWN RICE PILAF
From carolinarice.com
10 BEST DRIED PASILLA CHILE PEPPERS RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love