More than a simple side dish, this rice pilaf made with Carolina® White Rice is bursting with fresh flavor in every bite with a bit of heat.
Heat oil in large saucepan set over medium heat. Cook onion, jalapeño, tomatoes, garlic, salt and red pepper flakes for 5 to 8 minutes or until tender.
Stir in rice. Cook for 1 to 2 minutes or until well coated. Stir in chicken broth; bring to boil. Reduce heat to low. Cover and cook for 15 to 20 minutes or until most of the liquid is absorbed.
Remove from heat. Cover and let stand for 5 minutes. Fluff with fork. Garnish with pico de gallo and cilantro.
Garnish with crumbled cotija cheese if desired.
Rice is one of the most internationally consumed products so that means there are a wide variety of types of rice and with that, cooking techniques. One of those is rice pilaf which usually involves toasting rice in vegetables all simmered with spices and cooked in stock, broth or other flavorful liquid.
This tasty rice pilaf is made with a flavorful base of white rice sautéed in onion, jalapeño pepper, tomatoes, garlic, salt and red pepper flakes for a kick! That bold combination is then simmered to perfection in chicken broth until fluffy and ready to mix with your favorite pico de gallo and freshly chopped cilantro leaves.
This tasty dish is perfect to serve as a side dish alongside grilled chicken breast, beef or pork or to fill your favorite tacos, burritos or to make into a filling rice bowl.
As pico de gallo is a type of salsa commonly used in Mexican cuisine, make a meal of it for your next Taco Tuesday event. Serve this pico de gallo rice pilaf along with some chicken tinga tacos or a rice and beans taco bowl with quinoa.
If you want to keep this dish vegetarian, make sure to cook with vegetable broth instead of chicken broth and toss with chickpeas, tofu or your favorite meat-free alternative for more protein.