Chili Pilaf Recipes

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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

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

RICE PILAF



Rice Pilaf image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons butter
1 small onion, finely chopped
1 1/2 cups rice
Salt
Pepper
3 cups chicken stock, warmed
1/4 cup chopped parsley
1/4 cup toasted pinenuts

Steps:

  • Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1 minute. Season with salt and pepper. Stir in chicken stock and bring to a boil. Cover and turn heat down to low. Simmer gently for 20 minutes. Fluff rice with a fork and stir in parsley.

BELL PEPPER AND RICE PILAF



Bell Pepper and Rice Pilaf image

Categories     Herb     Pepper     Rice     Side     Fall     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8 to 10

Number Of Ingredients 9

6 tablespoons (3/4 stick) butter
1 large red onion, chopped
1 large red bell pepper, seeded, chopped
1 large yellow bell pepper, seeded, chopped
2 1/3 cups long-grain white rice
2 teaspoons ground cumin
1 teaspoon chili powder
3 3/4 cups canned low-salt chicken broth
1/2 cup chopped fresh cilantro

Steps:

  • Melt butter in heavy large pot over medium heat. Add onion and bell peppers and sauté until tender, about 12 minutes. Add rice, cumin and chili powder; stir 1 minute. Add broth and bring to boil, stirring occasionally. Cover pot. Reduce heat to medium-low and simmer until rice si tender and broth is absorbed, about 25 minutes. Season pilaf to taste with salt and pepper. Sprinkle with cilantro and serve.

RICE AND GREEN CHILE PILAF



Rice and Green Chile Pilaf image

Categories     Rice     Side     Quick & Easy     Wheat/Gluten-Free     Hot Pepper     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 7

1 small onion, chopped fine
1 tablespoon vegetable oil
1 large garlic clove, minced
4-ounce can mild green chiles, drained and chopped
1/2 cup long-grain white rice
3/4 cup low-salt chicken broth
1 scallion green, sliced thin, if desired

Steps:

  • In a small heavy saucepan cook onion in oil over moderately low heat, stirring, until softened. Stir in garlic, chiles, and rice and cook, stirring occasionally, until rice is translucent, about 1 minute. Add broth and salt and pepper to taste and bring to a boil. Reduce heat to low and cook pilaf, covered, until liquid is evaporated and rice is tender, about 20 minutes. Fluff pilaf and stir in scallion.

CLASSIC RICE PILAF



Classic Rice Pilaf image

Cooking a perfect batch of white rice without a rice cooker can be a challenge. That's why we are going for forget about cooking rice on the stove and show you the incredibly delicious and absolutely foolproof world of pilaf!

Provided by Chef John

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 1h5m

Yield 6

Number Of Ingredients 8

2 tablespoons butter
2 tablespoons olive oil
½ onion, chopped
2 cups long-grain white rice
3 cups chicken stock
1 ½ teaspoons salt
1 pinch saffron
¼ teaspoon cayenne pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter and olive oil in a large saucepan over medium heat. Add onion; cook and stir until onion is lightly browned, 7 to 8 minutes. Remove from heat.
  • Combine rice and onion mixture in a 9x13-inch casserole dish placed on a baking sheet. Stir thoroughly to coat the rice.
  • Combine chicken stock, salt, saffron, and cayenne pepper in a saucepan. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
  • Pour chicken stock mixture over rice in the casserole dish and stir to combine. Spread mixture evenly along the bottom of the pan. Cover tightly with heavy-duty aluminum foil.
  • Bake in the preheated oven for 35 minutes. Remove from oven and allow to rest, covered, for 10 minutes. Remove foil and fluff with a fork to separate the grains of rice.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 51.7 g, Cholesterol 10.6 mg, Fat 9.1 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 3.3 g, Sodium 955.6 mg, Sugar 1.2 g

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