El Paso Pilaf
Transport your taste buds to the flavors of the Southwest with this vibrant and hearty El Paso Pilaf recipe. Featuring fluffy long-grain rice simmered in a rich blend of diced tomatoes with green chilies and savory broth, this dish bursts with color and spice from sautéed bell peppers, aromatic garlic, cumin, chili powder, and smoked paprika. Black beans and sweet corn add texture and protein, making it a versatile option for a satisfying vegetarian main or a spirited side to grilled meats. Fresh cilantro and a squeeze of lime provide the perfect finishing touch to this one-pan, easy-to-make pilaf, ready in just 45 minutes. Perfect for weeknight dinners or casual gatherings, El Paso Pilaf is a delicious crowd-pleaser packed with bold, zesty flavors.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 2 cloves fresh garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 14-ounce can diced tomatoes with green chilies
- 1 15-ounce can black beans, drained and rinsed
- 2 cups chicken or vegetable broth
- 1 cup frozen corn kernels
- 2 tablespoons fresh cilantro, chopped
- 1 whole lime, cut into wedges
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the rice under cold water until the water runs clear. Set aside to drain.
In a large skillet or saucepan, heat the olive oil over medium heat.
Add the diced onion, red bell pepper, and green bell pepper to the skillet. Sauté for 5-7 minutes, or until softened.
Stir in the minced garlic, ground cumin, chili powder, and smoked paprika. Cook for another 1-2 minutes, until fragrant.
Add the rinsed rice to the skillet and stir to coat the grains in the oil and spices.
Pour in the diced tomatoes with green chilies, black beans, and chicken or vegetable broth. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
Remove from heat and gently stir in the frozen corn kernels. Cover and let sit for 5 minutes, allowing the corn to warm through.
Season the pilaf with salt and black pepper to taste.
Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of tang.
Enjoy your El Paso Pilaf either as a flavorful side dish or a satisfying vegetarian main course!
Nutrition Facts
Calories |
1321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3734 mg | 162% | |
| Total Carbohydrate | 214.6 g | 78% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 37.6 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3097 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
