Follow these steps for perfect results
olive oil
onion
chopped
red bell pepper
chopped
carrot
chopped
celery stalk
chopped
long grain white rice
canned beef broth
tomato
diced
jalapeno chili
minced
Heat olive oil in a large skillet over medium-high heat.
Add chopped onion, red bell pepper, carrot, and celery to the skillet.
Sauté the vegetables until they begin to soften, approximately 5 minutes.
Add beef broth to the skillet and bring to a simmer.
Once simmering, cover the skillet and reduce the heat to low.
Simmer the rice until it is tender and the broth is fully absorbed, about 20 minutes.
Mix in the diced tomato and minced jalapeno chili.
Season the pilaf with salt and pepper to taste.
Serve hot.
Expert advice for the best results
Toast the rice before adding broth for a nuttier flavor.
Add corn kernels for extra sweetness and texture.
Use brown rice for a healthier version.
Everything you need to know before you start
5 minutes
Can be made a day ahead and reheated.
Serve in a bowl or on a plate as a side dish. Garnish with chopped cilantro.
Serve as a side dish with grilled chicken or fish.
Pair with black beans and salsa for a vegetarian meal.
Complements the spiciness and savory flavors.
Discover the story behind this recipe
Reflects the blending of Native American, Spanish, and Mexican culinary traditions.
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