Arroz Pilaf

10m
Prep Time
20m
Cook Time
30m
Ready In


"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

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

Gerry

Love rice and this one is to love. I have never had one lot of luck doing rice stove top, which had me do the saute and once adding the stock, I did add in some freshly ground pepper and made it in my new PC Rice Cooker. Awesome flavour making for a great side dish, next time will double the recipe to use in my chicken wraps. And rice bowls!

5.0

review by:
(26 Feb 2018)

FoodieRanae

Super tasting rice with any type of Mexican food!

5.0

review by:
(3 Nov 2013)

ImOutOfThyme

We love Mexican food and this is a great tasting rice to serve with all our favorites!

5.0

review by:
(14 Sep 2013)

Kchurchill5

A simple, nicely balanced side dish. Easy to make and quick to prepare. My only complaint is that it needed some freshness. A fresh herb or acid to brighten it up. Perfect to serve with many dishes.

4.0

review by:
(15 Feb 2013)

Valerie

Oh this was sooo good! I love making this when we are having Mexican anything. It makes a great side!

5.0

review by:
(1 Dec 2012)

Derf

we loved this rice pilaf, flavourful and a lovely little bite from the chili powder, very nice, love the mix of ingredients and i will be making it again.

5.0

review by:
(15 Aug 2012)

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