Mexican Pilaf With Cumin And Jalapeño
serves 2-4
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2 cups low-sodium broth (chicken or vegetable)
1 tablespoon vegetable oil
1/4 white onion, diced
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
1 garlic clove, minced
1/2 jalapeño pepper, minced
2 teaspoons ground cumin
1 cup long-grain white rice
1/4 cup chopped fresh cilantro
prep: 10 minutes
total: 45 minutes
small saucepan
medium saucepan
1. Prep the ingredients, and then bring the broth to a simmer in a small saucepan.
2. Meanwhile, heat the oil in a medium saucepan over medium-high heat. When it's hot and shimmering, add the onion, salt and pepper and cook, stirring often, until the onion turns soft, 3-5 minutes.
3. Stir in the garlic and jalapeño and cook 2 minutes. Add the cumin and stir for a minute. Add the dry rice and cook, stirring often, until it changes color, 2-4 minutes.
4. Pour in the simmering broth. Bring the rice to a boil, then reduce the heat to low and cover. Simmer gently until the rice is tender and has absorbed all the water, 15-25 minutes. Stir in the cilantro.
2. Meanwhile, heat the oil in a medium saucepan over medium-high heat. When it's hot and shimmering, add the onion, salt and pepper and cook, stirring often, until the onion turns soft, 3-5 minutes.
3. Stir in the garlic and jalapeño and cook 2 minutes. Add the cumin and stir for a minute. Add the dry rice and cook, stirring often, until it changes color, 2-4 minutes.
4. Pour in the simmering broth. Bring the rice to a boil, then reduce the heat to low and cover. Simmer gently until the rice is tender and has absorbed all the water, 15-25 minutes. Stir in the cilantro.
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