Home    About Jane      Blog     Pecos Valley Spice Co.      Newsletter    Featured Recipes

MEXICALI RICE PILAF

This Salsa-Flavored Rice is perfect with seafood or poultry entrees. When made with vegetable stock, it is a good vegetarian dish and is flavorful enough to stand on its own as an entrée.

Cooking Time: 16 or more minutes

Yield: 4 servings

 

2 cups chicken or vegetable broth or stock

1 cup uncooked long-grain rice

½ cup parched, peeled and chopped green chiles (2 to 4 chiles or 1, 4 oz can)

½ cup chopped Spanish onion

½ cup chopped tomato

1 clove garlic, minced

Salt to taste (may not be needed, depending on the broth or stock used)

 

  1. Bring the stock to a boil in a 3 qt. saucepan with a close-fitting cover. Add the rice, chiles, onion, tomato and garlic. Taste to determine the need for salt.
  2. Reduce the heat, cover and simmer for 15 minutes or until all the liquid is absorbed. Taste and adjust the seasonings. Serve hot.

 

Per Serving: Calories 219, Protein 6 g, Carbohydrates 45 g, Fiber 2 g, Fat 2 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 60 mg.

© Copyright 2011 - 2017 All Rights Reserved. TEX MEX Inc. Privacy Policy.

Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  • info@janebutelcooking.com | Jane Butel Home Page