Southwest Rice And Corn Pilaf Recipes

Steps:

• Bring water to boil in medium saucepan. Stir in rice; cover. Remove from heat. Let stand 5 min. or until water is absorbed and rice is tender.
• Meanwhile, heat oil in large saucepan on medium heat. Add onions and red peppers; cook 4 to 5 min. or until crisp-tender, stirring frequently. Add corn; cook and stir 3 min. Add garlic; cook 1 min., stirring constantly. Remove from heat.
• Fluff rice with fork. Add to cooked vegetables along with the cheeses, chiles and 1/4 cup cilantro; stir until shredded cheese is completely melted and mixture is well blended. Sprinkle with remaining cilantro.

Steps:

• In a large nonstick skillet, heat oil over medium-high heat; saute pepper and onion 3 minutes. Add garlic; cook and stir 1 minute., Stir in rice, spices and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes. Stir in remaining ingredients; cook, covered, until heated through.

Steps:

• In a Dutch oven, combine the first 7 ingredients. Bring to a boil. Stir in rice. Remove from the heat; cover and let stand for 5-7 minutes or until rice is tender. Sprinkle with cheese.

Steps:

• Cook rice according to package directions. Stir in the Mexicorn, cilantro, butter and salt.

Steps:

• Heat oil in large saucepan; saute onion until softened.
• Add next four ingredients (garlic through oregano) and cook, stirring frequently, for 1 minute.
• Add rice and stir until grains are coated with oil.
• Add broth, tomatoes, and chiles; bring to boil and add corn.
• Reduce heat to low, cover and cook until rice is tender, about 25 minutes.
• Season with hot pepper sauce and serve with cilantro and scallions.

Steps:

• Heat oil in a large saucepan with a lid. Add the onion and cook, stirring frequently, until it begins to soften, about 4 minutes. Add the garlic, chili powder, cumin, and oregano and cook, stirring, for 1 minute. Add the rice and stir until the grains are covered with oil.
• Add the broth, canned tomates, and green chiles. Bring to a boil and add the corn. Reduce the heat to low and cook, covered, until the rice is tender aboutn 25 minutes. (The rice will take a little longer to cook than usual because of the acid in the tomatoes.).
• Season with hot pepper sauce. Transfer to plates or a serving bowl and sprinkle with the cilantro and scallions.

Steps:

• In a medium saucepan with tight fitting lid, bring the chicken broth to a boil, stir in rice and barley; cover and cook for 30 minutes.
• Stir in diced carrot, cover and continue to cook for an additional 15 minutes or until liquid is absorbed and grains are tender.
• While the grains are cooking, heat the olive oil in a large skillet, stir in garlic and chopped onion and cook until onion is tender.
• Stir in the corn and beans, heat until warmed; add jalapeño pepper, red bell pepper, cumin and oregano.
• When the grains are cooked, add to skillet, stirring to combine.
• Sprinkle in the cilantro, combine well; cover and allow to stand 5 minutes before serving.
• Adjust salt and pepper to taste.

Steps:

• In a large saucepan, combine the first 10 ingredients; bring to a boil. Stir in rice. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.

Steps:

• For the rice:.
• Heat a large sautee pan with tight fitting lid, over high heat.
• Add the oil and allow to come to a shimmer.
• Add rice and stir for 3 minutes.
• Add onion, cook and continue stirring for another 3 minutes.
• Slowly add broth, reduce heat to low; cover and allow rice to simmer until all the broth has been absorbed and rice is completely cooked (about 20-25 minutes).
• Remove pan from heat and keep rice covered until ready to use.
• For the beans:.
• Heat large soup pot over high heat.
• Add oil and allow to come to a shimmer.
• Add onions and cook, stirring, until onion begins to turn color.
• Add garlic and oregano; cook for 1 minute.
• Reduce heat to medium, add tomatoes, broth, beans and cilantro.
• Allow to simmer until liquid is reduced by half (about 20 minutes).
• Season to taste with salt and pepper; mix in sliced scallions and remove the pot from heat.
• Prior to serving, add rice to beans and stir to incorporate. (or serve beans over rice).
• Serve in shallow bowls and top each serving with sliced avocado.
• Serve with warm tortillas, if desired.

Steps:

• Cook rice until just tender, 12 to 15 minutes. Drain and rinse in cold water. Drain again.
• Meanwhile, whisk lemon juice and 3 tablespoons oil in small bowl. Season dressing to taste with salt and pepper.
• Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add corn, poblanos, yellow bell pepper, and zucchini. Sprinkle with salt and pepper. Sauté until vegetables are just tender, 6 to 7 minutes; scrape into large bowl. Add rice, avocado, green onions, cilantro, and dressing; toss to coat. Season with salt and pepper.