Rice Pilaf With Corn Chiles And Cheese Recipes

GREEN RICE PILAF

Steps:

• Put the oil in a deep skillet or large saucepan over medium-high heat. When it's hot, add the onion and garlic and cook, stirring, until softened, about 5 minutes.
• Add the rice and cook, stirring, until glossy, about 1 minute. Add the stock or water and a good sprinkling of salt and pepper and bring to a boil.
• Turn the heat down to low, cover and cook until the rice is tender and the liquid is almost entirely absorbed, about 15 minutes. Uncover, remove from the heat and stir in the herbs. Replace the lid and let rest off the heat for at least 10 minutes or up to 20 minutes. Uncover and stir in the lemon zest; taste and adjust the seasoning. Fluff the pilaf with a fork, and serve warm or at room temperature with a drizzle of soy sauce.

AWESOME RICE PILAF

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir carrots, celery, red bell pepper, onion, and garlic until the vegetables begin to soften, about 5 minutes.
• Gently stir rice, corn, and peas into vegetables to combine. Pour chicken broth, soy sauce, and Worcestershire sauce into rice mixture. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper, bring to a boil, and reduce heat to low. Cover and simmer until rice is tender, about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate, 10 to 15 more minutes.

CHEESY RICE PILAF

Steps:

• Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the rice and stir until lightly toasted, about 1 minute. Add the chicken broth and bring to a full boil. Cover, reduce the heat to low, and cook for 18 minutes.
• Meanwhile, melt the remaining tablespoon butter in a small saucepan over medium heat. Add the flour and stir until incorporated. Gradually whisk in the milk and bring to a simmer. Simmer until slightly thickened, about 2 minutes. Remove from the heat and whisk in the Gruyere; keep warm, covered.
• When the rice is cooked, stir in the cheese sauce, parsley, chives and tarragon. Season with salt and pepper.

CHEESY SOUTHWEST RICE AND CORN

Steps:

• Bring water to boil in medium saucepan. Stir in rice; cover. Remove from heat. Let stand 5 min. or until water is absorbed and rice is tender.
• Meanwhile, heat oil in large saucepan on medium heat. Add onions and red peppers; cook 4 to 5 min. or until crisp-tender, stirring frequently. Add corn; cook and stir 3 min. Add garlic; cook 1 min., stirring constantly. Remove from heat.
• Fluff rice with fork. Add to cooked vegetables along with the cheeses, chiles and 1/4 cup cilantro; stir until shredded cheese is completely melted and mixture is well blended. Sprinkle with remaining cilantro.

RICE AND GREEN CHILE PILAF

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.

BAKED VEGETABLE RICE PILAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix chicken broth, rice, corn, peas, carrot, and onion together in a casserole dish; cover with aluminum foil.
• Bake in the preheated oven until rice is tender and broth has been absorbed, about 30 minutes. Remove aluminum foil and sprinkle pilaf with Cheddar cheese; cover with aluminum foil. Continue baking until cheese is melted, about 5 minutes.

SUMMER CORN AND RICE PILAF

Steps:

• Melt 1 tablespoon butter in a small saucepan set over medium heat. Add the rice, and stir until it is well coated. Add 2 cups water, increase heat to high, and bring to a boil. Reduce heat to medium low, cover, and simmer until all of the water is absorbed and the rice is tender when bitten, 18 to 20 minutes. Remove from heat, uncover, and fluff with a fork.
• Meanwhile, in a large skillet over medium heat, melt remaining tablespoon butter. Add the corn kernels, shallots, sugar, and a pinch each of salt and pepper. Cook, stirring occasionally to prevent burning, until corn and shallots are soft and tender, about 5 minutes. Remove from heat.
• Combine rice and corn mixture in a medium bowl. Add mint, and toss to combine. Add salt and pepper to taste. Serve.

WHITE RICE PILAF WITH CORN, ROASTED CHILES AND FRESH CHEESE

Steps:

• Roast,peel,remove seeds and slice the poblano chiles into short thin strips.
• Start the rice about 40 minutes before you want serve.
• Combine the oil, rice, and onion in a 2 quart saucepan over medium heat. Stir frequently for about 7 minutes until the onion is translucent but not browned.
• Add the broth to the rice mixture along with the chiles and corn, stir well, scrape down the side so the pan, cove and simmer over medium-low heat for 15 minutes>.
• When the rice has cooked 15 minutes, let it stand off the fire, covered for 5 to 10 minutes until the grains are tender.
• Add the crumbled cheese and toss the with a fork to incorporate the ingredients and stop the cooking. Scoop into a serving bowl and garnish with the watercress or parsley and serve.