Southwestern Pilaf Recipes

SOUTHWESTERN RICE PILAF

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.

SOUTHWESTERN RICE

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.

SOUTHWEST RICE AND CORN PILAF

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.

ARIZONA SOUTHWEST RICE PILAF

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.