Mexican Rice Pilaf

Name: Mexican Rice Pilaf
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 3
Cuisine: Mexican
Ingredients: 2 teaspoons chili powder; 1 teaspoon minced garlic; 1 teaspoons ground cumin; 355 milliliters instant brown rice; 1 jalapeno pepper, seeded and minced; 237 milliliters shredded Monterey Jack cheese; 1 onion, chopped; 1 red bell pepper, chopped; 1 large tomato, seeded and chopped; 355 milliliters vegetable broth; 1 Tbsp vegetable oil

Need a gluten free and vegetarian main course? Mexican Rice Pilaf could be a super recipe to try. This recipe makes 3 servings with 392 calories, 14g of protein, and 17g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. A mixture of jalapeno pepper, vegetable broth, ground cumin, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes around 35 minutes. It is a budget friendly recipe for fans of Mexican food.

Instructions

In a large saucepan, heat oil over medium high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add onion and garlic; cook for 3 minutes, stirring occasionally. Stir in broth, rice, chili powder, jalapeno peppers, and cumin. Cover, and bring to a boil over high heat. Reduce heat, and simmer for 4 minutes. Stir in bell pepper. Cover. Simmer for 5 minutes, or until liquid is absorbed.

Ingredients you will need

Jalapeno Pepper

Chili Powder

Bell Pepper

Garlic

Broth

Cumin

Onion

Rice

Stir tomato and shredded cheese into hot cooked rice.

Ingredients you will need

Shredded Cheese

Cooked Rice

Tomato

Equipment

Sauce Pan

Ingredients

Servings:

2teaspoons

chili powder 1teaspoon

minced garlic 1teaspoons

ground cumin 355milliliters

instant brown rice 1

jalapeno pepper, seeded and minced 237milliliters

shredded Monterey Jack cheese 1

onion, chopped 1

red bell pepper, chopped 1large

tomato, seeded and chopped 355milliliters

vegetable broth 1Tbsp

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Concha y Toro Marques de Casa Concha Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.