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Southwestern Rice Pilaf

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.

Southwestern Rice Pilaf

How to Make Southwestern Rice Pilaf

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 mix in the cilantro.  Serve immediately.  Enjoy.

Southwestern Rice Pilaf

 

Southwestern Rice Pilaf

Southwestern Rice Pilaf

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Side Dish
Cuisine: Mexican
Servings: 4 - 5
Author: Pam / For the Love of Cooking

Equipment

  • Saucepan

Ingredients

  • 1 tbsp olive oil
  • ½ sweet yellow onion diced
  • 1 medium poblano stemmed, seeded, and finely diced
  • ½ jalapeño stemmed, seeded, and minced
  • 2 large cloves garlic minced
  • 1-1/2 tsp chili powder
  • 1 tsp ground cumin
  • ½ 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
  • ¼ cup fresh cilantro chopped

Instructions

  • 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 mix in the cilantro. Serve immediately. Enjoy.
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23 Comments

  1. 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!

  2. 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

  3. 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.

  4. 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.

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

  6. 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!