arroz pilaf
(1 rating)
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The Best Tex Mex rice is a chili scented pilaf, not the gloppy tomato Spanish rice, concoction you find everywhere outside Texas. This Arroz is a perfect foil for enchiladas, beans and other combo plate fare.
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(1 rating)
yield
4 -6
prep time
5 Min
cook time
20 Min
method
Stove Top
Ingredients For arroz pilaf
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2 tbsp. peanut oil or lard
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2 garlic cloves, minced
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1 medium onion, chopped fine
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1 cup uncooked rice
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2 small tomatoes, preferably roma or another italian plum variety, chopped
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2 tsp. chili powder, such as gebhardt’s
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2 cups unsalted beef or chicken stock
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3/4 tsp. salt
How To Make arroz pilaf
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1In medium pan, heat peanut oil or lard. Sauté garlic and onion over medium heat til softened. Add rice, tomatoes, and chili powder, and sauté another couple of minutes, stirring to coat all grains of rice with oil. Pour in stock, sprinkle in salt and bring to boil. Reduce heat, cover and simmer rice for 15 to 18 minutes til all liquid is absorbed
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2Remove pan from heat and let rice steam, covered, for 5 to 10 minutes. Serve at once. Serves 4 to 6
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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