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This is the rice pilaf recipe that I served with the pecan chicken....it is really good! I didn't add the jalepeno pepper because my one son doesn't really like spicy a whole lot, but if you do, be sure to add it!
Enjoy!
hugs,
peg
Green Rice Pilaf
With its mild heat and full flavors, this side pairs well with a variety of entrees, especially Southwest or Mexican specialties. —Sherri Melotik, Oak Creek, Wisconsin
6 ServingsPrep: 35 min. Bake: 15 min.
Ingredients
1/4 cup finely chopped onion
1 tablespoon canola oil
1 cup uncooked long grain rice
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (4 ounces) chopped green chilies
1 jalapeno pepper, seeded and chopped
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/2 cup shredded part-skim mozzarella cheese
1/2 cup minced fresh cilantro
Directions
In a large saucepan, saute onion in oil until tender. Add rice; cook and stir for 2 minutes or until lightly browned.
Add the broth, chilies, jalapeno, cumin, garlic powder and salt. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Stir in cheese and cilantro. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 375° for 14-16 minutes or until rice is tender.
Yield: 6 servings.
Recipe source: Taste of Home’s Healthy Cooking magazine, Aug/Sept, 2010, submitted by Sherri Melotik of Oak Creek, Wisconsin.
http://www.tasteofhome.com/recipes/Green-Rice-Pilaf
Enjoy!
hugs,
peg
Green Rice Pilaf
With its mild heat and full flavors, this side pairs well with a variety of entrees, especially Southwest or Mexican specialties. —Sherri Melotik, Oak Creek, Wisconsin
6 ServingsPrep: 35 min. Bake: 15 min.
Ingredients
1/4 cup finely chopped onion
1 tablespoon canola oil
1 cup uncooked long grain rice
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (4 ounces) chopped green chilies
1 jalapeno pepper, seeded and chopped
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/2 cup shredded part-skim mozzarella cheese
1/2 cup minced fresh cilantro
Directions
In a large saucepan, saute onion in oil until tender. Add rice; cook and stir for 2 minutes or until lightly browned.
Add the broth, chilies, jalapeno, cumin, garlic powder and salt. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Stir in cheese and cilantro. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 375° for 14-16 minutes or until rice is tender.
Yield: 6 servings.
Recipe source: Taste of Home’s Healthy Cooking magazine, Aug/Sept, 2010, submitted by Sherri Melotik of Oak Creek, Wisconsin.
http://www.tasteofhome.com/recipes/Green-Rice-Pilaf