Pico De Gallo Rice Pilaf
Ingredients
- 1/4 cup olive oil
- 1 onion, diced
- 1 jalapeño pepper, seeded and diced
- 2 tomatoes, diced
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp crushed red pepper flakes
- 2 cups Mahatma® White Rice
- 4 cups sodium-reduced chicken broth
- 1/2 cup store-bought fresh pico de gallo
- 1/4 cup finely chopped fresh cilantro
Instructions
Sautéed in vegetables and topped with fresh pico de gallo, this tasty rice pilaf is perfect when you need a dish with lots of flavor and a bit of heat.
Step 1
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.
Step 2
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.
Step 3
Remove from heat. Cover and let stand for 5 minutes. Fluff with fork. Garnish with pico de gallo and cilantro.
Recipe Tip
Garnish with crumbled cotija cheese if desired.
Loco for Pico
As far as side dishes go, you can never go wrong with rice. From rice salads to simple flavored rice to a rice pilaf like this one, there are endless rice side recipes to complement your main dish perfectly. This Pico de Gallo Pilaf is one of them! With a rich tomato and pico de gallo flavor, this tasty pilaf is perfect for pairing with your favorite Mexican cuisine, or things like grilled chicken or shrimp.
What’s more, it’s as easy as 1-2-3! Simply sauté the veggies with salt and pepper until softened before adding the rice for a few additional minutes. Add the chicken broth and simmer until the liquid is absorbed. Fluff with a fork and serve topped with fresh pico de gallo. No fuss, no hassle, and ready in less than 30 minutes. Doesn’t get any easier than that.
Heat Level
We know that each person has a preference for the level of spice they like in their food. Some don’t like it at all, some like a bit, and then there are those who find ways to add heat to just about every meal. If you are in the “no spice to little spice” category, you can use less jalapeño in this recipe, use a milder pepper like green bell pepper, or omit it completely. You will still have a delicious dish full of tomato flavor without the heat. And for those who don’t think it’s spicy enough, feel free to add more jalapeño and crushed red pepper to really turn up the kick.
These types of rice side recipes are great in that the level of heat is adjustable to suit your palate. If you find yourself going loco for pico de gallo, make sure you also try this Shrimp Pico Rice Skillet and these Grilled Chicken Tacos with Brown Rice Salsa. Or, pair your favorite Mexican Rice and Beans with a bit of salsa. Looking for a side dish for dinner? Try our: Caribbean coconut rice.
