SOUTHWESTERN RICE
I created this colorful side dish after eating something similar at a restaurant. It complements any Tex-Mex meal wonderfully. Sometimes I add cubes of grilled chicken breast to the rice to make it a meal in itself. -Michelle Dennis, Clarks Hill, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, heat oil over medium-high heat; saute pepper and onion 3 minutes. Add garlic; cook and stir 1 minute., Stir in rice, spices and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes. Stir in remaining ingredients; cook, covered, until heated through.
Nutrition Facts : Calories 198 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 339mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 5g fiber), Protein 7g protein.
SOUTHWEST RICE PILAF
I like to combine the starch and vegetable in my side dishes. This one's tasty with tacos and fajitas-two of my family's favorite meals. -Martha Ulfelder, Southborough, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Cook rice according to package directions. Stir in the Mexicorn, cilantro, butter and salt.
Nutrition Facts : Calories 194 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 514mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
SOUTHWESTERN RICE PILAF
This dish makes a delicious accompaniment to steak or chicken fajitas.
Provided by Ris Lacoste
Categories Side dishes
Yield six to eight.
Number Of Ingredients 13
Steps:
- In a heavy-based 3-qt. saucepan with a tight lid, heat the oil over medium heat. Add the onion, poblano, and garlic, and reduce the heat to medium low. Cook for 3 minutes, stirring occasionally. Add the chili powder and cumin and cook, stirring frequently, until the onion is softened and the spices are very fragrant, about 3 minutes.
- Add the rice and salt, and stir well to coat each grain with oil. Toast for a full 5 minutes, stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 minutes is up, but keep going). Reduce the heat to low if there are any signs of scorching.
- Add the chicken broth and tomatoes, stir once, and bring to a boil over medium heat. Cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat and let the pilaf sit, still covered, for 5 minutes. Meanwhile, finely grate 1 Tbs. zest from the lime, and then cut the lime into wedges. Once the pilaf has rested, remove the lid and fluff the rice with a fork. Using the fork, gently fold in the cilantro, jalapeño, and lime zest. Season to taste with salt. Serve with the lime wedges for spritzing over the rice.
Nutrition Facts : ServingSize six to eight., Calories 200 kcal, Fat 40 kcal, SaturatedFat 0.5 g, TransFat 4.5 g, Carbohydrate 36 g, Fiber 2 g, Protein 5 g, Sodium 290 mg, UnsaturatedFat 3.5 g
SOUTHWESTERN RICE PILAF
Make and share this Southwestern Rice Pilaf recipe from Food.com.
Provided by A Messy Cook
Categories White Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in large saucepan; saute onion until softened.
- Add next four ingredients (garlic through oregano) and cook, stirring frequently, for 1 minute.
- Add rice and stir until grains are coated with oil.
- Add broth, tomatoes, and chiles; bring to boil and add corn.
- Reduce heat to low, cover and cook until rice is tender, about 25 minutes.
- Season with hot pepper sauce and serve with cilantro and scallions.
ARIZONA SOUTHWEST RICE PILAF
This is a tasty flavor combination. I found this while looking for recipes native to our new state. This was in a cookbook, "Flavors of the Southwest."
Provided by Debloves2cook
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in a heavy large skillet over medium-high heat.
- Add onion, red pepper, carrot and celery.
- Saute until vegetables begin to soften, about 7 minutes.
- Add rice and stir to coat well.
- Add broth and bring to a boil.
- Cover skillet, reduce heat to low and simmer until rice is tender and broth is absorbed, about 20 minutes.
- Mix in tomato and jalapeno; heat through.
- Serve.
Nutrition Facts : Calories 310.5, Fat 11.7, SaturatedFat 1.5, Cholesterol 1, Sodium 820.5, Carbohydrate 44.7, Fiber 2.6, Sugar 4.3, Protein 7.1
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Reviews 23Category Side DishCuisine MexicanEstimated Reading Time 2 mins
- Heat the olive oil in a large pot over medium heat. Add the onion, poblano, and jalapeno pepper to the pot; cook, stirring often, for 3-4 minutes or until tender. Add the garlic, chili powder, cumin, and oregano, and cook, stirring constantly for 1 minute.
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