Arroz Pilaf
Recipe: #2826
November 20, 2011
Categories: Side Dishes, Rice, White Rice, One-Pot Meal, Sunday Dinner, Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, more
"This rice is very close to the rice served in Tex-Mex Restaurants. We like to serve it as a side to burritos, enchiladas, or grilled meats and veggies. It can also be combined with other ingredients to make "bowls or stuffed into tortillas. From Cheryl and Bill Jamison's book Texas Home Cooking."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (283 g)
- Calories 277.4
- Total Fat - 7.4 g
- Saturated Fat - 1.1 g
- Cholesterol - 0 mg
- Sodium - 1327.2 mg
- Total Carbohydrate - 45.5 g
- Dietary Fiber - 3.2 g
- Sugars - 3.2 g
- Protein - 7.5 g
- Calcium - 35.1 mg
- Iron - 1.8 mg
- Vitamin C - 13.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a medium saucepan, heat the oil. Saute the onion and garlic over medium heat until soft.
Step 2
Add the rice, tomatoes, and chili powder; saute another couple of minutes, stirring to coat the rice with oil.
Step 3
Pour in the stock, sprinkle with salt if desired, and bring to a boil. Reduce the heat, cover the pan, and simmer the rice for 15-18 minutes, until the liquid is absorbed.
Step 4
Remove the pan from the heat and let the rice steam, covered for 5-10 minutes. Serve with your favorite Tex-Mex dishes. (Note: I have made this ahead for a dinner party and reheated it in the oven before serving - it was great.)
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For best results, use Roma tomatoes for their sweet flavor and higher water content.
- Gebhard's chili powder is a great brand for this recipe as it has a good balance of flavor and heat.
- Substitute quinoa for the white rice: Quinoa is a great alternative to rice as it is a complete protein and contains more vitamins and minerals. The benefit of this substitution is that it adds more nutritional value to the dish.
- Substitute vegetable stock for the beef or chicken stock: Vegetable stock is a great way to make the dish vegetarian friendly. The benefit of this substitution is that it adds a rich flavor and
Vegetarian Version In a medium saucepan, heat the oil. Saute the onion and garlic over medium heat until soft. Add the rice, tomatoes, and chili powder; saute another couple of minutes, stirring to coat the rice with oil. Pour in the vegetable stock, sprinkle with salt if desired, and bring to a boil. Reduce the heat, cover the pan, and simmer the rice for 15-18 minutes, until the liquid is
Grilled Chicken Fajitas: Marinate chicken breasts in a mixture of lime juice, olive oil, cumin, garlic, and chili powder. Grill until cooked through, then slice into strips. Serve with warm flour tortillas, grilled peppers and onions, and your favorite toppings.
Veggie Enchiladas: Saute a combination of your favorite vegetables (onion, peppers,
FAQ
Q: How long should I cook the rice?
A: The rice should be cooked for 15-18 minutes, until the liquid is absorbed. After that, remove the pan from the heat and let the rice steam, covered for 5-10 minutes.
Q: Can I make this ahead for a dinner party?
7 Reviews
You'll Also Love
Fun facts:
Fun Fact 1:This recipe for Tex-Mex Rice was inspired by the Jamison's book Texas Home Cooking, which was written by Cheryl and Bill Jamison. The Jamisons are renowned food writers who have won numerous awards for their work in the food industry.
Fun Fact 2:This recipe has been featured in several celebrity chef cookbooks, including those of Bobby Flay and Guy Fieri