Tex-Mex Rice Pilaf

Prep time
0:25
Total Time
1:00
Rating
Not rated
0 ratings
Servings
8

Here's a perfect companion to Organic Prairie Chicken or Turkey Fajitas. Or serve it with chips n' salsa, burritos, black bean dip n' veggies, or chili.

Ingredients

  • 1 tablespoon Organic Valley Unsalted Cultured Butter
  • 2 onions, chopped (medium-sized)
  • 4 fresh garlic cloves, minced
  • 1 cup corn kernels (fresh or frozen)
  • 1 red bell pepper, seeded and chopped (medium-sized)
  • 2 tomatoes, diced (large-sized)
  • 12 teaspoon ground cumin
  • 12 teaspoon chili powder
  • 4 cups brown rice, cooked
  • salt & pepper to taste
  • tamari soy sauce (optional)
  • 1 cup diced Organic Valley Pepper Jack Cheese (or Monterey Jack Cheese)
  • 13 cup chopped cilantro leaves

Directions

1. Heat butter in saucepan over medium flame. Add onions and garlic; cook, stirring occasionally, until onions are translucent. Stir in corn, bell peppers, tomatoes and spices; cook for 5 minutes.

2. Reduce heat and add brown rice. Heat the rice mixture, stirring frequently to prevent sticking. Adjust spices as desired, or add a splash of tamari soy sauce. Stir in cheese and garnish with cilantro.

Notes

Kids in the Kitchen

There’s lots of way to get your kids in on the cooking of this recipe. Ask one to smash and mince the garlic and another one to cut the butter. If they’re too young to chop veggies, they can help wash, pat dry and tear the cilantro leaves. “It's like rainbow rice with cheese,” said one three-year-old about this dish.

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