Southwestern Rice Pilaf Food

SOUTHWESTERN RICE PILAF

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.

SOUTHWESTERN RICE WITH CHEESE

Steps:

• Preheat oven to 350 degrees F.
• Combine all ingredients in a large bowl (reserving 3 tablespoons of cheese). Spoon into buttered souffle dish. Top with reserved cheese and sprinkle lightly with paprika. Bake until top is golden, 25 to 30 minutes.

SOUTHWESTERN VEGETABLES & RICE

Steps:

• In a Dutch oven, combine the first 7 ingredients. Bring to a boil. Stir in rice. Remove from the heat; cover and let stand for 5-7 minutes or until rice is tender. Sprinkle with cheese.

SOUTHWEST RICE PILAF

Steps:

• Cook rice according to package directions. Stir in the Mexicorn, cilantro, butter and salt.

OUR 20+ BEST DELICIOUS RICE SIDE DISHES (+BROWN RICE APPLE SALAD)

Steps:

• Combine all ingredients together.
• Serve fresh or store in the refrigerator.

SOUTHWESTERN RICE

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.

ARIZONA SOUTHWEST RICE PILAF

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.

SOUTHWEST CHICKEN TENDERS AND RICE

Steps:

• Preheat the oven to 325 degrees. Lay a large piece of aluminum foil on the counter.
• Combine the salt, pepper, cumin, chili powder and oregano in a small bowl.
• Arrange the chicken on the foil in a single layer. Use half the seasoning mixture to sprinkle the tenderloins evenly on both sides.
• Cut one of the limes in half, squeezing all of its juice evenly over the chicken. Sprinkle with 1 tablespoon of the oil. Rub the chicken on both sides to evenly distribute the spices, juice and oil. Let sit for 10 minutes.
• Heat the remaining tablespoon of oil in a 4-quart shallow braising pan, ovenproof skillet or Dutch oven over medium-high heat. Add half of the spice-rubbed chicken; cook, turning once, until lightly browned on both sides. It's not necessary to cook comletely through. Transfer to a plate; repeat with the remaining chicken.
• Reduce the heat to medium. Add the onion, bell pepper and a pinch of salt to the pan, plus more oil if needed; cook, stirring, for 4 minutes or until the vegetables have softened. Add the tomato paste and the remaining spice mixture; cook, stirring to combine, for 1 minute. Add the rice and stir to incorporate. Add the broth; increase the heat to medium-high and stir to combine; cook until the broth begins to boil.
• Cover and transfer to the oven. Bake for 20 minutes, then remove from the oven and arrange the cooked chicken tenders over the rice. Cover and bake for 8 minutes, then check to see whether the rice has cooked through and all of the broth has been absorbed; if not, bake for 5 minutes or until rice has cooked through. Remove from the oven, uncover and sprinkle with cheese and cilantro.
• Serve right from the cooking vessel at the table, shielding the hot handles with pot holders. Cut the remaining lime into wedges to serve on the side.

SOUTHWESTERN PILAF

Steps:

• In a medium saucepan with tight fitting lid, bring the chicken broth to a boil, stir in rice and barley; cover and cook for 30 minutes.
• Stir in diced carrot, cover and continue to cook for an additional 15 minutes or until liquid is absorbed and grains are tender.
• While the grains are cooking, heat the olive oil in a large skillet, stir in garlic and chopped onion and cook until onion is tender.
• Stir in the corn and beans, heat until warmed; add jalapeño pepper, red bell pepper, cumin and oregano.
• When the grains are cooked, add to skillet, stirring to combine.
• Sprinkle in the cilantro, combine well; cover and allow to stand 5 minutes before serving.
• Adjust salt and pepper to taste.

SOUTHWESTERN RICE PILAF

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.

RICE-PASTA PILAF

Steps:

• Toast 1/2 cup broken spaghetti in a pot over medium-high heat with 2 tablespoons butter. Stir in 1 cup rice; add 2 cups chicken broth, 1 cup water, 2 garlic cloves and 1 teaspoon salt. Boil 3 minutes, then stir, cover and simmer 15 minutes. Let sit 5 minutes; fluff with a fork and smash the garlic. Stir in some butter and cilantro.