Southwestern Rice Pilaf Recipes

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 olive oil in a heavy large skillet over medium-high heat.
• Add onion, red pepper, carrot and celery.
• Saute until vegetables begin to soften, about 7 minutes.
• Add rice and stir to coat well.
• Add broth and bring to a boil.
• Cover skillet, reduce heat to low and simmer until rice is tender and broth is absorbed, about 20 minutes.
• Mix in tomato and jalapeno; heat through.
• Serve.

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:

• 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:

• Preheat the oven to 325 degrees. Lay a large piece of aluminum foil on the counter.
• Combine the salt, pepper, cumin, chili powder and oregano in a small bowl.
• Arrange the chicken on the foil in a single layer. Use half the seasoning mixture to sprinkle the tenderloins evenly on both sides.
• Cut one of the limes in half, squeezing all of its juice evenly over the chicken. Sprinkle with 1 tablespoon of the oil. Rub the chicken on both sides to evenly distribute the spices, juice and oil. Let sit for 10 minutes.
• Heat the remaining tablespoon of oil in a 4-quart shallow braising pan, ovenproof skillet or Dutch oven over medium-high heat. Add half of the spice-rubbed chicken; cook, turning once, until lightly browned on both sides. It's not necessary to cook comletely through. Transfer to a plate; repeat with the remaining chicken.
• Reduce the heat to medium. Add the onion, bell pepper and a pinch of salt to the pan, plus more oil if needed; cook, stirring, for 4 minutes or until the vegetables have softened. Add the tomato paste and the remaining spice mixture; cook, stirring to combine, for 1 minute. Add the rice and stir to incorporate. Add the broth; increase the heat to medium-high and stir to combine; cook until the broth begins to boil.
• Cover and transfer to the oven. Bake for 20 minutes, then remove from the oven and arrange the cooked chicken tenders over the rice. Cover and bake for 8 minutes, then check to see whether the rice has cooked through and all of the broth has been absorbed; if not, bake for 5 minutes or until rice has cooked through. Remove from the oven, uncover and sprinkle with cheese and cilantro.
• Serve right from the cooking vessel at the table, shielding the hot handles with pot holders. Cut the remaining lime into wedges to serve on the side.

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.