Mexican Rice Pilaf
Mexican Rice Pilaf

Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, mexican rice pilaf. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Mexican Rice Pilaf. this link is to an external site that may or may not meet accessibility guidelines. Would you suggest basmati or jasmine rice as an alternative for long grain rice in the pilaf? This piquant, aromatic rice dish is a fun way to spice up your Thanksgiving dinner.

Mexican Rice Pilaf is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Mexican Rice Pilaf is something which I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can have mexican rice pilaf using 5 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Mexican Rice Pilaf:
  1. Make ready 1 C white rice
  2. Make ready 2 C chicken stock
  3. Make ready 3 slices bacon; small dice
  4. Take 1 tomato bouillon cube
  5. Take 1 pinch kosher salt and black pepper

Brown the tomato paste by spreading it thin in the bottom of your skillet. Cook, stirring, until the color turn to a dark orange-red color. Tomato Basil Rice, Garlic Butter Rice, Mexican Red Rice, Green Coriander/Cilantro Rice. Best rice for rice pilaf - basmati rice is the best for both flavour and fluffiness.

Steps to make Mexican Rice Pilaf:
  1. Slowly render fat from bacon. When bacon is crispy, remove with a slotted spoon and set aside for use in another dish, snack, or garnish.
  2. In a seperate saucepan, heat chicken stock to a simmer.
  3. Add bouillon cube to hot bacon fat. Turn heat up to medium. Break up with a wooden spoon and stir until dissolved.
  4. Add rice to bacon fat. Turn up heat to high. Stir to coat. Add a pinch of kosher salt and black pepper. Add extra bacon fat, butter, or oil if additional fat is needed to coat every grain of rice. Cook for 1-2 minutes.
  5. Add chicken stock. Stir. Bring to simmer. Cover. Simmer on low heat for approximately 20-25 minutes, or until liquid has evaporated. Using a clear lid is very helpful. Remove from heat and allow to steam for 5 minutes. Do not remove lid until then. Fluff.
  6. Variations; Pigeon peas, butter, vegetable/canola/olive/peanut oil, onions, shallots, jalapeños, paprika, habanero, celery, celery seed, cumin, coriander seed, lime, crushed pepper flakes, cayenne, cilantro, chili powder, serrano, poblano, diced tomatoes, diced green chiles, tomato paste/puree/sauce, salsa, corn, zucchini, sofrito, vinegar, wine, beer, tequila, adobo, chipotle, ancho chile, vegetable stock, ground red pepper, ground jalapeño powder, dried minced onions, garlic, garlic powder, onion powder, bay leaf, annatto, saffron, parsely, bell peppers, lard,

Includes olive oil, yellow onion, jalapeno chilies, garlic, tomato paste, long-grain rice, low sodium chicken broth, salt, ground black pepper, chili powder. Mexican Rice Pilaf, recipe, In a large saucepan, heat oil over medium high heat. Stir in broth, rice, chili powder, jalapeno peppers, and cumin. Note: A wide-bottomed saucepan with a tight-fitting lid works best for evenly cooked rice. Transfer to bowl, and serve sprinkled with watercress leaves and pumpkin seeds, if using.

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