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Southwestern Rice Pilaf

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4
Course: Side Dish
Cuisine: Mexican

Ingredients

  • 1 tbsp olive oil
  • ½ yellow onion diced
  • 1 medium poblano stemmed, seeded, and finely diced
  • ½ Jalapeño stemmed, seeded, and minced
  • 2 large cloves garlic minced
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp oregano
  • Sea Salt and Freshly Cracked Pepper to taste
  • 1 cup long-grain white rice
  • 2 cups low-salt chicken broth
  • 7 oz diced tomatoes drained well
  • ¼ cup fresh cilantro chopped

Instructions

    Cup of Yum
  1. 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.
  2. Add the garlic, chili powder, cumin, and oregano, and cook, stirring constantly for 1 minute.
  3. 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.
  4. 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!
  5. 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.
  6. Fluff with a fork then mix in the cilantro. Serve immediately. Enjoy.