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Before you jump to Mexican Rice Pilaf recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
Healthy eating is now a good deal more popular than in the past and rightfully so. Poor diet is one factor in illnesses such as heart disease and high blood pressure which can place a drain on the economy. While we’re incessantly being advised to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. In all probability, most people assume that it takes too much work to eat healthily and that they will need to drastically alter their way of life. It is possible, however, to make several small changes that can start to make a positive impact to our day-to-day eating habits.
One initial thing you can do is to pay close attention to the choices you make when you’re shopping for food as you probably buy many items out of habit. For instance, if you eat cereal for your breakfast, do you ever check to see what the sugar and salt content is before getting it? Consuming a bowl of oatmeal will give you the energy to face the day while protecting your heart simultaneously. Add fruits or spices to improve the flavor and now you have a breakfast that can be a usual part of your new healthy eating plan.
Evidently, it’s not difficult to start integrating healthy eating into your daily routine.
We hope you got insight from reading it, now let’s go back to mexican rice pilaf recipe. You can have mexican rice pilaf using 5 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to prepare Mexican Rice Pilaf:
- Take 1 C white rice
- Take 2 C chicken stock
- Provide 3 slices bacon; small dice
- Get 1 tomato bouillon cube
- You need 1 pinch kosher salt and black pepper
Instructions to make Mexican Rice Pilaf:
- Slowly render fat from bacon. When bacon is crispy, remove with a slotted spoon and set aside for use in another dish, snack, or garnish.
- In a seperate saucepan, heat chicken stock to a simmer.
- Add bouillon cube to hot bacon fat. Turn heat up to medium. Break up with a wooden spoon and stir until dissolved.
- Add rice to bacon fat. Turn up heat to high. Stir to coat. Add a pinch of kosher salt and black pepper. Add extra bacon fat, butter, or oil if additional fat is needed to coat every grain of rice. Cook for 1-2 minutes.
- Add chicken stock. Stir. Bring to simmer. Cover. Simmer on low heat for approximately 20-25 minutes, or until liquid has evaporated. Using a clear lid is very helpful. Remove from heat and allow to steam for 5 minutes. Do not remove lid until then. Fluff.
- Variations; Pigeon peas, butter, vegetable/canola/olive/peanut oil, onions, shallots, jalapeños, paprika, habanero, celery, celery seed, cumin, coriander seed, lime, crushed pepper flakes, cayenne, cilantro, chili powder, serrano, poblano, diced tomatoes, diced green chiles, tomato paste/puree/sauce, salsa, corn, zucchini, sofrito, vinegar, wine, beer, tequila, adobo, chipotle, ancho chile, vegetable stock, ground red pepper, ground jalapeño powder, dried minced onions, garlic, garlic powder, onion powder, bay leaf, annatto, saffron, parsely, bell peppers, lard,
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