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 calories
carbohydrate: 43.4 g
cholesterol: 0.2 mg
fat: 3 g
fiber: 2.1 g
protein: 4.3 g
saturatedFat: 0.5 g
servingSize: -
sodium: 145.5 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Remove saucepan from heat and let rice sit, covered, for 10 minutes. Fluff with a fork.

Recipe Yield

4 servings

Recipe Note

For years I have had the trouble of my rice coming out too wet and soft and all stuck together. By reducing the ratio of water to rice from 2:1 to 1.5:1 and reducing the cooking time from 20 minutes to 15 minutes, as well as rinsing the starch off the rice and toasting it, I've found a consistency I really enjoy. Don't be surprised if the bottom burns a little;I like to scrape up the crunchy bits at the bottom into the rice for some texture, but this is optional.

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