Southwestern Rice Pilaf
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Southwestern Rice Pilaf
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 1 tbsp olive oil
- ½ yellow onion diced
- 1 poblano pepper stemmed, seeded, and finely diced, medium
- ½ jalapeño stemmed, seeded, and minced
- 2 garlic minced, large cloves
- 1 tsp chili powder
- 1 tsp cumin ground
- ½ tsp oregano
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 1 cup long-grain white rice
- 2 cups chicken broth low-salt
- 7 oz diced tomatoes drained well
- ¼ cup cilantro chopped, fresh
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, poblano, and jalapeno pepper to the pot; cook, stirring often, for 3-4 minutes or until tender.
- Add the garlic, chili powder, cumin, and oregano, and cook, stirring constantly for 1 minute.
- Add the rice, sea salt, and freshly cracked pepper, to taste; stir well to coat each grain with oil then cook for a full 4-5 minutes stirring often to prevent the rice from sticking to the pan.
- Add the drained tomatoes and chicken broth then stir to combine and cover with a lid. Side Note: DON'T lift the lid for the entire cooking and resting time!
- Reduce heat and cook on low for 20 minutes then remove from heat and let the rice sit, still covered, for an additional 5 minutes.
- Fluff with a fork then mix in the cilantro. Serve immediately. Enjoy.
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