Mexican Rice Pilaf Recipes

RICE PILAF

Steps:

• Preheat the oven to 350.
• Melt the butter in a 3-quart saucier over medium heat.
• Stir in the onion, bell pepper and 2 pinches of salt.
• Decrease the heat to low and sweat until the onion is translucent and aromatic but not browned, 3 to 4 minutes. Increase the heat to medium and add the rice. Cook, stirring frequently, until you smell nuts, another 3 to 4 minutes.
• Add the saffron and its water, the broth, orange zest, bay leaves and the remaining 1 1/2 teaspoons salt. Increase the heat and bring to a boil.
• OK, now the weird part: Thoroughly wet a clean towel, kill the heat, scatter the peas on top of the rice, then place the towel across the top of the saucier. Top with the lid, then fold the towel corners up over the lid.
• Transfer the saucier (towel and all) to the oven and bake 15 minutes.
• Remove and rest at room temperature for 15 more minutes without opening the lid.
• Fish out the orange zest and bay leaves. Turn the pilaf out onto a platter, fluff with a large fork and garnish with the raisins and pistachios. Serve family-style, right in the middle of the table.

MEXICAN RICE

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.

SPANISH RICE

Steps:

• Heat oil in a heavy 4-quart pot over medium-high heat. Add onion, and cook until just starting to turn translucent, about 3 minutes. Add garlic and carrot, and cook until fragrant, about 2 minutes. Stir in rice to coat. Add chicken stock or water, tomato paste, salt, and pepper. Bring to a boil, stir once, and reduce heat to medium-low. Cover, and let simmer until water is absorbed, about 17 minutes. Remove from heat, and let sit, covered, for 5 minutes. Fluff rice with a fork, and serve warm.

BASMATI RICE PILAF

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.

MEXICAN RICE PILAF

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.

MEXICAN RICE PILAF

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.