Mexican Rice Pilaf With Pasilla Chile Food

MEXICAN RICE PILAF

Mexican Rice Pilaf image

Make and share this Mexican Rice Pilaf recipe from Food.com.

Provided by Graybert

Categories Rice

Time 37m

Yield 2-3 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
1 teaspoon minced garlic
1 1/2 cups vegetable broth
1 1/2 cups quick-cooking brown rice
2 teaspoons chili powder
1 jalapeno pepper, seeded and minced
1/2 teaspoon ground cumin
1 red bell pepper, chopped
1 large tomatoes, seeded and chopped
1 cup shredded monterey jack cheese

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.

Nutrition Facts : Calories 340.1, Fat 24.9, SaturatedFat 11.8, Cholesterol 50.3, Sodium 337.7, Carbohydrate 15.6, Fiber 4.2, Sugar 8, Protein 16.3

WHITE RICE PILAF WITH CORN, ROASTED CHILES, AND FRESH CHEESE

White Rice Pilaf with Corn, Roasted Chiles, and Fresh Cheese image

Provided by Food Network

Categories main-dish

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 1/2 tablespoons vegetable oil
1 cup long grain white rice
1 small onion, finely diced
2 cups hot vegetable or chicken broth, preferably homemade
1/2 teaspoon salt
3 medium poblano chiles, roasted, peeled, stemmed, seeded (see Note), and cut into strips
1 cup fresh or thawed frozen corn kernels
1/2 cup Mexican queso fresco or feta cheese
1/2 bunch flatleaf parsley, leaves only, finely chopped

Steps:

In a large heavy saucepan, heat the oil over medium heat. Add the rice and the onion and stir frequently for about 7 minutes, until the onion is softened but not browned. Add the hot broth, salt, and chile strips to the pan and bring it back up to a boil. Reduce the heat and simmer, covered, for about 10 minutes. Add the corn and simmer for 5 minutes more. Remove from the heat and let stand, covered, for 5 to 10 minutes, or until the rice is perfectly tender. Add the crumbled cheese and parsley and fluff with a fork, mixing all the ingredients evenly. Transfer to a warmed serving bowl and serve immediately.

MEXICAN RICE PILAF

Mexican Rice Pilaf image

Make and share this Mexican Rice Pilaf recipe from Food.com.

Provided by Tom J. Beehler

Categories Brown Rice

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 onion, chopped
1 teaspoon garlic, minced
1 1/2 cups vegetable broth
1 1/2 cups instant brown rice
2 teaspoons chili powder
1 jalapeno pepper, seeded and minced
1/2 teaspoon ground cumin
1 red bell pepper, chopped
1 large tomatoes, seeded and chopped
1 cup monterey jack cheese, shredded

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.

PASILLA CHILI CON CARNE

Pasilla Chili con Carne image

Fragrant with garlic, cumin and dried pasilla chiles, this hearty chili gets its con carne from Mexican chorizo and ground beef.

Provided by My Food and Family

Categories Home

Time 1h10m

Yield 8 servings, 1 cup each

Number Of Ingredients 11

Ingredients

3 cups water
6 dried pasilla chiles, stemmed, seeded
1 can (28 oz.) diced tomatoes, undrained, divided
2 cloves garlic
1 lb. lean ground beef
1/2 lb. Mexican chorizo, casing removed
1 onion, finely chopped
2 tsp. ground cumin
1 tsp. chili powder
2 cans (15 oz. each) pinto beans, rinsed
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses, divided

Steps:

Bring water and peppers to boil in medium saucepan on medium-high heat; simmer on medium-low heat 10 min. or until peppers are tender. Drain peppers, reserving 1/2 cup of the cooking water. Place peppers, reserved cooking water, half the tomatoes and garlic in blender; blend until smooth.
Cook ground beef and chorizo in Dutch oven or small stockpot on medium-high heat 10 min. or until done, stirring frequently; drain. Return meat to pan.
Add chili puree, remaining tomatoes and all remaining ingredients except cheese; cover. Simmer on medium-low heat 30 min., stirring frequently.
Serve topped with cheese.

Nutrition Facts : Calories 360, Fat 16 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 550 mg, Carbohydrate 29 g, Fiber 10 g, Sugar 4 g, Protein 26 g

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