Southwestern Rice Pilaf

I found this recipe on Fine Cooking and couldn’t wait to make it to serve with the Cilantro-Lime Chicken with Avocado Salsa we had for dinner recently.  It was super easy to make and it was, by far, the best Southwestern style rice I have ever tried.  I loved the combination of flavors in this rice and it was the perfect side dish for our chicken.  I will be making this again and again to serve with my Mexican inspired meals.

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.

Add the rice, sea salt, and freshly cracked pepper, to taste; stir well to coat each grain with oil then cook for a full 4-5 minutes stirring often to prevent the rice from sticking to the pan.  Add the drained tomatoes and chicken broth then stir to combine and cover with a lid.  Reduce heat and cook on low for 20 minutes then remove from heat and let the rice sit, still covered, for an additional 5 minutes.  Fluff with a fork then toss with the cilantro.  Serve immediately.  Enjoy.

 

Print
Print
Save
Save

Southwestern Rice Pilaf

Yield: 4-5

Prep Time: 10 min.

Cook Time: 25 min.

Total Time: 35 min.

Ingredients:

1 tbsp olive oil
1/2 sweet yellow onion, diced
1 medium poblano, stemmed, seeded, and finely diced
1/2 jalapeño, stemmed, seeded, and minced
2 large cloves garlic, minced
1-1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp oregano
Sea salt and freshly cracked pepper, to taste
1 cup long-grain white rice
2 cups low-salt chicken broth
7 oz diced tomatoes, drained well
1/4 cup fresh cilantro, chopped

Directions:

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.

Add the rice, sea salt, and freshly cracked pepper, to taste; stir well to coat each grain with oil then cook for a full 4-5 minutes stirring often to prevent the rice from sticking to the pan. Add the drained tomatoes and chicken broth then stir to combine and cover with a lid. Reduce heat and cook on low for 20 minutes then remove from heat and let the rice sit, still covered, for an additional 5 minutes. Fluff with a fork then toss with the cilantro. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Fine Cooking

 

 

 

  Pin It

23 Responses to “Southwestern Rice Pilaf”

  1. 1

    Top cuisine avec Lavi — August 29, 2012 @ 1:36 am

    Healthy and tasty! Great recipe!

    [Reply]

  2. 2

    Muna Kenny — August 29, 2012 @ 2:10 am

    This dish is delicious on its own I bet! The other day I was looking at your Lime Chicken dish and thought, this would be nice with rice on the side :)
    Thanks for sharing the recipe, it looks as good as the one at Fine Cooking!

    [Reply]

  3. 3

    Angie@Angie's Recipes — August 29, 2012 @ 5:07 am

    It looks very flavourful and tasty!

    [Reply]

  4. 4

    Jenn's Food Journey — August 29, 2012 @ 5:26 am

    Love the use of jalapeno AND poblano in this rice. Can’t wait to try this!

    [Reply]

  5. 5

    swati — August 29, 2012 @ 5:28 am

    yum ..yum can’t have enough recipes of rice dishes. this one is great!

    [Reply]

  6. 6

    Kris — August 29, 2012 @ 7:41 am

    You are making me want to cook!!! That looks so yummy….so does previous recipe!!! Still too hot to cook here. Triple digits with lots of humidity. Ugh! When is going to stop? I did fix dinner the other night, and the hot oven made me miserable!!!!!
    Happy Day my friend!
    Kris

    [Reply]

  7. 7

    Mary — August 29, 2012 @ 7:47 am

    I bet this was incredibly flavorful. I love Spanish and Mexican rices, but the use of both peppers definitely puts this one over the top. Nice job.

    [Reply]

  8. 8

    Rhonda (@diningalone) — August 29, 2012 @ 10:08 am

    My husband would love this, he is freaked about fried rice because of the eggs involved, but he would like everything about this.

    [Reply]

  9. 9

    Sues — August 29, 2012 @ 10:22 am

    Oh yes! I love Southwestern everything and this sounds just fabulous. I love the photo of that pepper, too. It looks huge!

    [Reply]

  10. 10

    teresa — August 29, 2012 @ 11:27 am

    i’ve actually been on the lookout for a rice exactly like this! you saved the day, it looks delicious!

    [Reply]

  11. 11

    Georgia @ The Comfort of Cooking — August 29, 2012 @ 12:03 pm

    This is a perfect rice pilaf, Pam! Next time I’m stumped about what to serve on the side of a Mexican meal, I’ll turn to this for sure. Looks delish!

    [Reply]

  12. 12

    Chung-Ah | Damn Delicious — August 29, 2012 @ 2:06 pm

    Wow, this dish looks so incredibly flavorful, and I love the vibrant colors!

    [Reply]

  13. 13

    Marjie — August 29, 2012 @ 2:20 pm

    Rice is such a great side dish, because its neutral flavor makes it a great basis for any cuisine. It looks like this was perfect with your chicken.

    [Reply]

  14. 14

    Blond Duck — August 29, 2012 @ 3:02 pm

    Sounds delish!

    [Reply]

  15. 15

    Mary — August 29, 2012 @ 6:37 pm

    this looks stunning – wonderful flavors
    Mary x

    [Reply]

  16. 16

    Joanne — August 29, 2012 @ 7:22 pm

    I always struggle with what to serve with Mexican food but I think this dish is going to be my new go-to!

    [Reply]

  17. 17

    Words Of Deliciousness — August 29, 2012 @ 7:59 pm

    This sounds so yummy! Great side dish to go with your chicken.

    [Reply]

  18. 18

    Lia — August 30, 2012 @ 3:35 am

    I love pilaff rice and yours looks so colourful and yummy!
    Cheers,
    Lia.

    [Reply]

  19. 19

    Kim in MD — August 30, 2012 @ 4:54 am

    This looks amazing, Pam! I can’t wait to make this with the chicken and the zucchini. I know my family will love it!

    [Reply]

  20. 20

    Lana @ Never Enough Thyme — August 30, 2012 @ 7:28 am

    I love a good southwestern style rice dish but I can never get quite the same taste as the one from our favorite Mexican restaurant. This looks really close to theirs so you know I have to try it!

    [Reply]

  21. 21

    Carol @ Always Thyme to Cook — August 30, 2012 @ 8:51 am

    All the flavors my family loves, this looks delicious. Will be making this one very soon. Thanks!

    [Reply]

  22. 22

    Chris — September 3, 2012 @ 9:43 am

    Pinned it to make soon. I like Mexican rices so I bet this will rock for me too.

    [Reply]

  23. 23

    Rhondi — November 8, 2012 @ 10:30 am

    I made this along side enchiladas and black beans for our Halloween dinner. This is my favorite Spanish style rice dish I’ve ever eaten! My family loved it too!

    [Reply]

Leave a Comment