Tex-Mex Rice Pilaf
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.
Prep Time: 0:25
Total Time: 1:00
Servings: 8
Ingredients:
1 tablespoon Organic Valley Unsalted Cultured Butter
2 medium onions, chopped
4 cloves fresh garlic, minced
1 cup corn kernels (fresh or frozen)
1 medium red bell pepper, seeded and chopped
2 large tomatoes, diced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
4 cups cooked brown rice
salt and pepper to taste
tamari soy sauce (optional)
1 cup diced Organic Valley Pepper Jack or Monterey Jack Cheese
1/3 cup chopped cilantro leaves
Instructions:
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.
Note:
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.
Nutrition Info:
Per Serving (excluding unknown items): 505 Calories; 13g Fat (23.3% calories from fat); 15g Protein; 81g Carbohydrate; 3g Dietary Fiber; 25mg Cholesterol; 213mg Sodium. Exchanges: 5 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat.
Rate This Recipe
Rate this recipe or tell us about your own special twist that made it even better!
Customer Comments:
Customer rating:
This was pretty good. I only used half of a large red onion and we left out the cilantro. It would be a good filling for a taco! :)