Southwestern Rice Pilaf

Southwestern Rice Pilaf
Photo by Scott Phillips


  • 2-½ cups low-salt chicken broth
  • 2 Tbs. extra-virgin olive oil
  • 1 medium poblano, stemmed, seeded, and finely diced (½ cup)
  • 1 lime
  • 1 14-oz. can diced tomatoes, drained well
  • 1-½ cups long-grain white rice
  • 1 tsp. ground cumin
  • + 6 more ingredients
    • 4 large cloves garlic, minced (2 Tbs.)
    • 1-½ tsp. chili powder
    • 1 jalapeño, stemmed, seeded, and minced
    • 1 tsp. kosher salt; more as needed
    • ½ cup coarsely chopped fresh cilantro
    • 1 medium onion, medium diced (1-½ cups)

In a heavy-based 3-qt. saucepan with a tight lid, heat the oil over medium heat. Add the onion, poblano, and garlic, and reduce the heat to medium low. Cook for 3 minutes, stirring occasionally. Add the chili powder and cumin and cook, stirring frequently, until the onion is softened and the spic...

View full recipe at Fine Cooking


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