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Mexican Rice Pilaf

Rated as 4.37 out of 5 Stars

"This is a nice, spicy rice dish."
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Ingredients

35 m servings 590
Original recipe yields 2 servings (2 to 3 servings)

Directions

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  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.
  2. Stir tomato and shredded cheese into hot cooked rice.

Nutrition Facts


Per Serving: 590 calories; 26.9 68.5 23.2 50 692 Full nutrition

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Reviews

Read all reviews 59
  1. 83 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Great side-served it with Salsa Chicken.

Most helpful critical review

This was okay eating. I used chicken broth (which MAY have altered the receipe too much) but no matter which broth you use, it seems to need just a little more (perhaps an extra 1/4 cup?). Som...

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Great side-served it with Salsa Chicken.

It's hard to give five stars to a side dish. Why? Well, because it's a side dish--not the main event. No so with this one. Truly great side dishes seem rare. I will absolutely remember this...

I made this recipe as a side dish to go with fajitas, and it worked really well. I added about 1/3 of a cup of salsa to it and to cut the fat content I did not use the cheese. The rice came out ...

Loved it! I used slow cooking brown rice, 1 can of Mexican tomatoes, and placed browned boneless, skinless chicken thighs on top of the rice for the last 20 minutes of cooking, then just sprink...

This was okay eating. I used chicken broth (which MAY have altered the receipe too much) but no matter which broth you use, it seems to need just a little more (perhaps an extra 1/4 cup?). Som...

Just okay in my book. I was cleaning out the pantry so tossed in some corn and cilantro, and used a can of Rotel tomatoes in place of the tomato and jalapeno. Despite the additions it was still ...

I used chicken broth rather than vegetable broth, and regular basmati rice, vs instant rice (3/4c rice for a 1:2 ratio of rice to liquid). Simmered with the broth and other listed ingredients u...

Make this recipe just for the aromas that will spread through your home. It tastes great too! I made a few adjustments as recommended by others: jasmine rice, 3c chicken broth, 1/4 cup salsa, ...

This was good...I made a few modifications -- no diced red pepper or cheese and used 1 cup tomato sauce, 3 cups beef broth, and 1-1/2 cups regular white rice. I'm a REALLY bad rice maker...my h...