Southwest Rice And Corn Pilaf Recipes

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CHEESY SOUTHWEST RICE AND CORN



Cheesy Southwest Rice and Corn image

Add some flavor to your weeknight dinners with this Cheesy Southwest Rice and Corn. It couldn't be simpler! Sauté your veggies and mix, then enjoy cheesy Southwest rice with red peppers, onion, corn and green chiles.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 12 servings

Number Of Ingredients 11

2 cups water
2 cups instant white rice, uncooked
1 Tbsp. oil
1 small onion, chopped
1/2 cup chopped red peppers
1-1/2 cups frozen corn
2 cloves garlic, minced
1 cup KRAFT Shredded Pepper Jack Cheese
1/2 cup KRAFT Grated Parmesan Cheese
1 can (4 oz.) chopped green chiles, undrained
1/4 cup plus 1 Tbsp. chopped fresh cilantro, divided

Steps:

  • Bring water to boil in medium saucepan. Stir in rice; cover. Remove from heat. Let stand 5 min. or until water is absorbed and rice is tender.
  • Meanwhile, heat oil in large saucepan on medium heat. Add onions and red peppers; cook 4 to 5 min. or until crisp-tender, stirring frequently. Add corn; cook and stir 3 min. Add garlic; cook 1 min., stirring constantly. Remove from heat.
  • Fluff rice with fork. Add to cooked vegetables along with the cheeses, chiles and 1/4 cup cilantro; stir until shredded cheese is completely melted and mixture is well blended. Sprinkle with remaining cilantro.

Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

SPICED BASMATI RICE AND SWEET CORN PILAF



Spiced Basmati Rice and Sweet Corn Pilaf image

Provided by David Tanis

Categories     side dish

Time 1h

Yield 6 generous servings

Number Of Ingredients 20

2 cups Basmati rice
4 tablespoons unsalted butter or ghee
2 teaspoons minced garlic
1 tablespoon grated ginger
1/2 teaspoon turmeric
Pinch saffron
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
8 whole cloves
1/2 teaspoon black peppercorns
2 cardamom pods
1 large onion, diced (about 2 cups)
3 cups fresh corn kernels (about 6 ears corn)
Salt
1 cup golden raisins
2 cups chicken broth or water
2 tablespoons chopped cilantro
2 tablespoons chopped scallions
1/4 cup roasted cashews (optional)
Yogurt raita (see recipe)

Steps:

  • Put rice in a medium bowl and cover with cold water. Swish with fingers, then pour off water. Repeat 2 or 3 times, until water runs clear. Cover again with cold water and soak 20 minutes, then drain.
  • Melt 2 tablespoons butter or ghee in a heavy-bottomed saucepan over medium-high heat. Add garlic, ginger, turmeric, saffron, coriander, cumin, cloves, peppercorns and cardamom, and stir to coat. Let sizzle a bit, then add onion and cook, stirring, until softened and beginning to color, about 5 minutes. Add remaining 2 tablespoons butter or ghee, the rice and the corn, and season with 1/2 teaspoon salt. Cook for 1 minute. Add raisins and 2 cups broth or water and bring to brisk simmer. Taste cooking liquid for salt and adjust if necessary.
  • Cover with tight-fitting lid, turn heat to low and let cook 15 minutes. Let rest 10 to 15 minutes off heat. Fluff rice and transfer to serving bowl. Sprinkle with cilantro, scallions and cashews, if desired. Serve with yogurt raita.

Nutrition Facts : @context http, Calories 517, UnsaturatedFat 4 grams, Carbohydrate 97 grams, Fat 10 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 741 milligrams, Sugar 21 grams, TransFat 0 grams

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.

SUMMER CORN AND RICE PILAF



Summer Corn and Rice Pilaf image

Shaved kernels of fresh corn get tossed with fragrant basmati rice and mint in this colorful and flavorful side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 7

2 tablespoons unsalted butter
1 cup basmati or long-grain white rice
4 ears corn, kernels shaved from cobs
4 large shallots, cut into 1/4-inch slices
Pinch of sugar
Salt and freshly ground pepper
1/4 cup loosely packed mint leaves, coarsely chopped

Steps:

  • Melt 1 tablespoon butter in a small saucepan set over medium heat. Add the rice, and stir until it is well coated. Add 2 cups water, increase heat to high, and bring to a boil. Reduce heat to medium low, cover, and simmer until all of the water is absorbed and the rice is tender when bitten, 18 to 20 minutes. Remove from heat, uncover, and fluff with a fork.
  • Meanwhile, in a large skillet over medium heat, melt remaining tablespoon butter. Add the corn kernels, shallots, sugar, and a pinch each of salt and pepper. Cook, stirring occasionally to prevent burning, until corn and shallots are soft and tender, about 5 minutes. Remove from heat.
  • Combine rice and corn mixture in a medium bowl. Add mint, and toss to combine. Add salt and pepper to taste. Serve.

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.

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

WHITE RICE PILAF WITH CORN, ROASTED CHILES, AND FRESH CHEESE



White Rice Pilaf with Corn, Roasted Chiles, and Fresh Cheese image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 9

1 1/2 tablespoons vegetable oil
1 cup long grain white rice
1 small onion, finely diced
2 cups hot vegetable or chicken broth, preferably homemade
1/2 teaspoon salt
3 medium poblano chiles, roasted, peeled, stemmed, seeded (see Note), and cut into strips
1 cup fresh or thawed frozen corn kernels
1/2 cup Mexican queso fresco or feta cheese
1/2 bunch flatleaf parsley, leaves only, finely chopped

Steps:

  • In a large heavy saucepan, heat the oil over medium heat. Add the rice and the onion and stir frequently for about 7 minutes, until the onion is softened but not browned. Add the hot broth, salt, and chile strips to the pan and bring it back up to a boil. Reduce the heat and simmer, covered, for about 10 minutes. Add the corn and simmer for 5 minutes more. Remove from the heat and let stand, covered, for 5 to 10 minutes, or until the rice is perfectly tender. Add the crumbled cheese and parsley and fluff with a fork, mixing all the ingredients evenly. Transfer to a warmed serving bowl and serve immediately.

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

GREEN RICE PILAF



Green Rice Pilaf image

This verdant side gets its color from a mix of parsley, cilantro, chives and mint. Chicken stock adds depth, and a bit of lemon and soy sauce brighten the flavors at the end. It goes well with just about anything, but you might pair it with your next chicken or fish dish for a rewarding weeknight dinner.

Provided by Mark Bittman

Categories     easy, side dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons neutral oil (like grapeseed or corn)
1 medium onion, chopped
1 tablespoon minced garlic
1 1/2 cups rice, preferably basmati
2 1/2 cups vegetable or chicken stock or water, or more as needed
Salt
black pepper
1 1/2 cups chopped fresh parsley
1 1/2 cups chopped fresh cilantro
3/4 cup chopped fresh chives
3/4 cup chopped fresh mint
Zest of 1 lemon
Soy sauce for serving

Steps:

  • Put the oil in a deep skillet or large saucepan over medium-high heat. When it's hot, add the onion and garlic and cook, stirring, until softened, about 5 minutes.
  • Add the rice and cook, stirring, until glossy, about 1 minute. Add the stock or water and a good sprinkling of salt and pepper and bring to a boil.
  • Turn the heat down to low, cover and cook until the rice is tender and the liquid is almost entirely absorbed, about 15 minutes. Uncover, remove from the heat and stir in the herbs. Replace the lid and let rest off the heat for at least 10 minutes or up to 20 minutes. Uncover and stir in the lemon zest; taste and adjust the seasoning. Fluff the pilaf with a fork, and serve warm or at room temperature with a drizzle of soy sauce.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 5 grams, Carbohydrate 48 grams, Fat 6 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 361 milligrams, Sugar 1 gram, TransFat 0 grams

SOUTHWESTERN VEGETABLES & RICE



Southwestern Vegetables & Rice image

Short on time? Here's a spicy, satisfying supper that comes together in minutes. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 package (12 ounces) frozen vegetarian meat crumbles, thawed
1 package (10.8 ounces) frozen southwestern corn, thawed
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup water
1 teaspoon ground cumin
1/4 teaspoon salt
1 cup uncooked instant rice
1 cup shredded Monterey Jack cheese

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.

Nutrition Facts : Calories 502 calories, Fat 15g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 1629mg sodium, Carbohydrate 62g carbohydrate (16g sugars, Fiber 7g fiber), Protein 29g protein.

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