Arizona Southwest Rice Pilaf Recipes

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ARIZONA SOUTHWEST RICE PILAF



Arizona Southwest Rice Pilaf image

This is a tasty flavor combination. I found this while looking for recipes native to our new state. This was in a cookbook, "Flavors of the Southwest."

Provided by Debloves2cook

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil
1 onion, chopped
1 red pepper, chopped
1 carrot, chopped
1 stalk celery, chopped
1 cup long-grain white rice, uncooked
1 (14 1/2 ounce) can beef broth
1 tomatoes, diced
1 large jalapeno chile, minced (or 1-4 oz. can)

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.

Nutrition Facts : Calories 310.5, Fat 11.7, SaturatedFat 1.5, Cholesterol 1, Sodium 820.5, Carbohydrate 44.7, Fiber 2.6, Sugar 4.3, Protein 7.1

SOUTHWESTERN PILAF



Southwestern Pilaf image

A hearty side dish that is sure to please. This can be served in place of Spanish rice and goes well with grilled meats and poultry.

Provided by PaulaG

Categories     Brown Rice

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

3 cups chicken broth
1/2 cup brown rice
1/2 cup barley
1 medium carrot, diced
1 tablespoon olive oil
3 garlic cloves, finely chopped
1/2 cup red onion, chopped
1 cup corn kernel (frozen or canned)
1 cup black beans, canned, rinsed, drained
1/2 medium red bell pepper, diced
1 jalapeno pepper, diced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 tablespoons fresh cilantro, chopped
salt and pepper, to taste

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.

Nutrition Facts : Calories 253.4, Fat 4.5, SaturatedFat 0.8, Sodium 387, Carbohydrate 45.5, Fiber 7.9, Sugar 2.2, Protein 10.3

SOUTHWESTERN RICE



Southwestern Rice image

I created this colorful side dish after eating something similar at a restaurant. It complements any Tex-Mex meal wonderfully. Sometimes I add cubes of grilled chicken breast to the rice to make it a meal in itself. -Michelle Dennis, Clarks Hill, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 11

1 tablespoon olive oil
1 medium green pepper, diced
1 medium onion, chopped
2 garlic cloves, minced
1 cup uncooked long grain rice
1/2 teaspoon ground cumin
1/8 teaspoon ground turmeric
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 cups frozen corn (about 10 ounces), thawed
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chiles, undrained

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.

Nutrition Facts : Calories 198 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 339mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 5g fiber), Protein 7g protein.

SOUTHWESTERN RICE PILAF



Southwestern Rice Pilaf image

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

Provided by A Messy Cook

Categories     White Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 cup chopped red onion
3 minced garlic cloves
1 teaspoon chili powder
3/4 teaspoon cumin
3/4 teaspoon oregano
1 1/2 cups long-grain white rice
2 cups chicken broth
1 (16 ounce) can diced tomatoes
1 (4 ounce) can chopped green chilies, drained
1 1/4 cups frozen corn
1/2 teaspoon hot pepper sauce
1/2 cup chopped cilantro
1/2 cup sliced scallion

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.

GULF COAST-STYLE WHITE RICE PILAF (ARROZ BLANCO)



Gulf Coast-Style White Rice Pilaf (Arroz Blanco) image

I love this recipe because it cooks in the oven leaving more room on the stovetop or it can cook along with your enchiladas! From Rick Bayless.

Provided by cookiedog

Categories     Long Grain Rice

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 1/2 tablespoons vegetable oil or 1 1/2 tablespoons olive oil
1 1/2 cups white rice (I like the meatier texture of medium-grain rice)
1 small white onion, chopped into 1/4 inch pieces
2 garlic cloves, peeled and finely chopped
1 3/4 cups chicken broth
salt
3 tablespoons coarsely chopped flat leaf parsley, for garnish

Steps:

  • Turn on the oven to 350 degrees and position a rack in the middle. Set a medium (3 quart) ovenproof saucepan over medium heat. Add the oil, rice and onion. Stir frequently ntil the grains of rice turn from translucent to milky-white, about 5 minutes-for the whitest rice, they shouldn't brown.
  • Add the garlic and stir a few seconds, until fragrant, then add the chicken broth and 1 teaspoons salt (that's what I usually neeed when using a normally salted broth). Stir a couple of times, then let the mixture come to a full boil.
  • Cover the pan and set in the middle of the oven. Bake 25 minutes. Remove from the oven and let stand 5 minutes.
  • Fluff the rice with a fork and sprinkle with the chopped parsley.

Nutrition Facts : Calories 219.4, Fat 4.1, SaturatedFat 0.6, Sodium 222.7, Carbohydrate 39.6, Fiber 1.6, Sugar 0.7, Protein 4.8

SOUTHWEST RICE AND CORN PILAF



Southwest Rice and Corn Pilaf image

I was in a lazy mood tonight and was trying to decide what we were going to have with our grilled pork tenderloin. I really didn't want to fix potatoes/rice and a vegetable so I got out my cook books and started looking. I found this rice and corn pilaf and decided that it fit the bill for what I was looking for. This recipe comes from the "AMA Family Cookbook" and BTW everyone enjoyed it!

Provided by LARavenscroft

Categories     Long Grain Rice

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon vegetable oil
1 cup red onion, chopped
1 garlic clove, finely chopped
1 teaspoon chili powder
3/4 teaspoon ground cumin
3/4 teaspoon dried oregano
1 1/2 cups long grain white rice, uncooked
2 cups chicken broth (may use vegetable broth)
1 (15 ounce) can diced tomatoes, undrained
1 (4 ounce) can green chilies, drained
1 1/4 cups frozen corn
1/2 teaspoon Tabasco sauce
1/2 cup cilantro, chopped
1/2 cup scallion, thinly sliced

Steps:

  • Heat oil in a large saucepan with a lid. Add the onion and cook, stirring frequently, until it begins to soften, about 4 minutes. Add the garlic, chili powder, cumin, and oregano and cook, stirring, for 1 minute. Add the rice and stir until the grains are covered with oil.
  • Add the broth, canned tomates, and green chiles. Bring to a boil and add the corn. Reduce the heat to low and cook, covered, until the rice is tender aboutn 25 minutes. (The rice will take a little longer to cook than usual because of the acid in the tomatoes.).
  • Season with hot pepper sauce. Transfer to plates or a serving bowl and sprinkle with the cilantro and scallions.

Nutrition Facts : Calories 275.5, Fat 3.6, SaturatedFat 0.6, Sodium 423, Carbohydrate 54.6, Fiber 3.6, Sugar 5.3, Protein 7.5

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