Mexican Rice Pilaf Recipe -
Mexican Rice Pilaf Recipe
  • READY IN 35 mins

Mexican Rice Pilaf

Recipe by  

"This is a nice, spicy rice dish."

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Ingredients Edit and Save

Original recipe makes 2 to 3 servings Change Servings
  • PREP

    25 mins
  • COOK

    10 mins

    35 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2003

Great side-served it with Salsa Chicken.

Most Helpful Critical Review
Jul 23, 2003

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?). Some of my rice was slightly undercooked. Also, with the amount of rice vs the red peppers and tomatoes required, it just seemed too much...and we LOVE red peppers and tomatoes, possibly lessen one ingrediant or omit one altogether? Since I have found better rice side dishes, I probally won't make this one again.

May 01, 2007

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 one as long as I'm able to cook. I served it with Spinich Enchiladas, available at allrecipes, but it is so versatile that it would work with so many dishes. I used a full can of veggie broth and the rice could still have been a little more moist. Don't be afraid to use the jalapeno pepper. Amazingly, with the pepper, chili powder (I used Mexian chili powder) and cumin, this recipe only offers a little zip. It's not spicy HOT, like one might expect. There are so many elements that make this recipe great but the cheese really makes it pop. Don't leave it out. It provides just the right finishing touch. My somewhat picky adult son said this one was amazing! Victory!

Jan 22, 2003

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 very moist and delicious. I also used white rice instead of brown because it was all I had in the house, and it still came out great. Great recipe, thank you!!

Feb 03, 2003

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 sprinkled the cheese on top to melt. I also added 1 cup frozen corn to the mix and it was really terrific! A great meal.

Feb 10, 2011

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 missing something. I cooked it in my rice cooker - just threw in everything except the cheese and let it go. Couldn't be simpler, I'll give it that.

Aug 06, 2007

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 until cooked through (maybe 15-20mins?). This was good and is serving as a side dish tonight to our leftover Southwestern Egg Rolls from this website. Thanks for the recipe, Alison!

Jul 30, 2003

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 husband thought for sure this was a packaged mix because it was good and he knows I can't make rice!!!


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  • Calories
  • 590 kcal
  • 30%
  • Carbohydrates
  • 68.5 g
  • 22%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 26.9 g
  • 41%
  • Fiber
  • 8.1 g
  • 33%
  • Protein
  • 23.2 g
  • 46%
  • Sodium
  • 692 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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