Mexican Rice Pilaf

Mexican Rice Pilaf
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 teaspoon minced garlic
  • 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 tomato, seeded and chopped
  • 1 cup shredded Monterey Jack cheese


  1. 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.
  2. Stir tomato and shredded cheese into hot cooked rice.

04/04/2017
Mexican Rice Pilaf, recipe PT15M PT1H 5 455 calories

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