Mexican Rice Pilaf

A nice vegetable broth and tomato sauce give this rice pilaf a hearty flavor. Cumin, chili powder and jalapeno give it bite. And the chopped tomatoes and shredded cheese swirled in at the last minute, finish it perfectly.

• Preparation Time: 25 mins
• Cooking Time: 10 mins
• Total Time: 35 mins
• Calories: 590 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 cup shredded Monterey Jack cheese
• 1 teaspoon minced garlic
• 1 red bell pepper, chopped
• 1 jalapeno pepper, seeded and minced
• ½ teaspoon ground cumin
• 2 teaspoons chili powder
• 1 ½ cups vegetable broth
• 1 ½ cups instant brown rice
• 1 large tomato, seeded and chopped

Recipe Instructions

Step 1

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

Step 2

Stir tomato and shredded cheese into hot cooked rice.