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.

 

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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