Mexican Rice Pilaf

Name: Mexican Rice Pilaf
Ingredients: 2 cups uncooked white rice; 2 Tbsp unsalted butter; ¾ cup tequila; ¾ cup tomato paste; 2 ½ cups chicken broth; 3 bay leaves; ¼ tsp salt; ¼ tsp freshly-ground black pepper; 2 habanero chiles, stemmed; 1 tbsp dried Mexican oregano

There's a lot of Mexican flavors in this dish, like tequila, Mexican oregano, chile powder, habanero chiles, tomato paste, and rice.

Ingredients

2 cups uncooked white rice
2 Tbsp unsalted butter
¾ cup tequila
¾ cup tomato paste
2 ½ cups chicken broth
3 bay leaves
¼ tsp salt
¼ tsp freshly-ground black pepper
2 habanero chiles, stemmed
1 tbsp dried Mexican oregano

Steps

Rinse rice with cold water until water runs clear. Pat dry with paper towels.
Melt butter in a large pot over medium heat. Add rice and cook until rice turns golden brown.
Meanwhile, combine tequila, broth, tomato, salt, oregano, and pepper. Pour over rice and bring to a boil. Add bay leaves and habanero chiles.
Cook, stirring occasionally, 30 minutes or until rice reaches the desired tenderness.
Remove bay leaves and chiles. Serve warm.

More recipes with rice, butter, tomato paste, chicken, broth or stock, bay leaves, chile peppers or oregano

Adapted from “Mexican Rice Pilaf” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.