Puebla Rice Pilaf

In Spicy Side Dishes by Mark MaskerLeave a Comment

This is a very basic recipe for Mexican rice that will complement any number of entrees. Just about any green chile works well in this dish, so try using jalapeños, serranos, or poblanos in place of the New Mexican green. You can also vary the vegetables and either add or substitute peas, carrots and even chopped green beans for a different appearing and tasting rice dish. Queso fresco is a soft, crumbly Mexican cheese. If you can’t find it locally, a mild feta is a good substitute.

mexican rice pilaf
Puebla Rice Pilaf
Print Recipe
Heat Scale: Mild
Servings
4 servings
Servings
4 servings
mexican rice pilaf
Puebla Rice Pilaf
Print Recipe
Heat Scale: Mild
Servings
4 servings
Servings
4 servings
Instructions
  1. In a heavy skillet, heat the oil over a medium hot heat and saute the rice, onion, chile, and garlic until the onions are soft and the rice turns opaque.
  2. Bring the broth to a boil, add the rice mixture and bring back to a boil. Reduce the heat and stir in the tomato, corn, and salt. Cover and simmer for 15 to 20 minutes or until the rice is done.
  3. Remove the rice from the heat and stir in the cheese. Put the rice in a bowl, garnish with the cilantro, and serve.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.

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