Name: SPICY MEXICAN RICE PILAF
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter or ghee; 2 cups long grain white rice, rinsed; 1 medium onion, finely minced; 2 cloves garlic, finely minced; 1 medium red bell pepper, finely minced; 1 jalapeno, seeded, finely minced; 2 tablespoons tomato paste; 3 cups chicken broth; 1 (14.5 ounce) can diced tomatoes with green chiles, with juice; 2 teaspoons chili powder; 1 teaspoon cumin; 1 (15.5 ounce) can black beans, drained and rinsed; 1 cup frozen corn kernels; Salt and pepper to taste

Description

This Spicy Mexican Rice Pilaf makes a perfect side dish for fajitas, enchiladas, or tacos. Toss in some sliced beef, ground meat, or shredded chicken for a one-pot meal.

Ingredients

Scale

1 tablespoon olive oil
1 tablespoon butter or ghee
2 cups long grain white rice, rinsed
1 medium onion, finely minced
2 cloves garlic, finely minced
1 medium red bell pepper, finely minced
1 jalapeno, seeded, finely minced
2 tablespoons tomato paste
3 cups chicken broth
1 (14.5 ounce) can diced tomatoes with green chiles, with juice
2 teaspoons chili powder
1 teaspoon cumin
1 (15.5 ounce) can black beans, drained and rinsed
1 cup frozen corn kernels
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Place rice in a fine mesh colander. Rinse under cold running water, turning rice in the colander with your hand. Dump rice onto paper toweling to drain completely.
In a large skillet over medium-high heat, melt butter into the olive oil. When warm, add rice and begin stirring constantly, ensuring each grain of rice is coated with the oil and butter. Continue to toast the rice, stirring constantly until lightly browned, about 5 minutes.
Add onions, garlic, jalapeno, and red pepper. Stir and cook until onions begin to turn translucent – about 10 minutes.
Spoon tomato paste into the skillet and spread over the vegetables and rice, flattening to push the paste onto the skillet surface. Allow the mixture to cook, stirring occasionally and flattening out across pan until the paste begins to take on a dark orange-red color – about 6-7 minutes.
Stir in chicken broth, canned diced tomatoes with juice, chili powder, cumin, black beans, and corn. Cover and bring to a boil.
Reduce heat to low, cover, and cook for 12 to 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork. Serve warm.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Simmer
Cuisine: Mexican

Keywords: spicy Mexican rice pilaf, spicy food, Mexican food, Mexican side dish, Mexican side dish recipes, rice pilaf, black beans, corn, Rotel tomatoes