Mexican Rice Pilaf with Pasilla Chile recipe
All Recipes Side Dish Rice Side Dish Recipes Pilaf
Ingredients
- 2 teaspoons vegetable oil 1 cup long-grain rice, rinsed and drained 1 onion, diced 1 dried pasilla chile pepper, chopped ½ teaspoon ground cumin 1 ½ cups water ½ teaspoon chicken soup base (such as Better than Bouillon®) salt and ground black pepper to taste
Nutrition Info
- 220 caloriescarbohydrate: 43.4 gcholesterol: 0.2 mgfat: 3 gfiber: 2.1 gprotein: 4.3 gsaturatedFat: 0.5 gservingSize: -sodium: 145.5 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Mexican Rice Pilaf with Pasilla Chile
Directions
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Heat oil in a small saucepan over medium heat. Cook and stir rice in the hot oil until toasted, 6 to 7 minutes. Add onion, cook, stirring often, until soft, 5 to 8 minutes. Stir in pasilla chile and cumin, toast for 2 minutes. Add water, chicken soup base, salt, and pepper, bring to a boil. Stir one last time, cover, and cook for 7 minutes on medium heat. Reduce heat to low and cook for 7 minutes more.
Remove saucepan from heat and let rice sit, covered, for 10 minutes. Fluff with a fork.