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Green Rice Pilaf

With its mild heat and full flavors, this side pairs well with a variety of entrees, especially Southwest or Mexican specialties. —Sherri Melotik, Oak Creek, Wisconsin
  • Total Time
    Prep: 35 min. Bake: 15 min.
  • Makes
    6 servings


  • 1/4 cup finely chopped onion
  • 1 tablespoon canola oil
  • 1 cup uncooked long grain rice
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 can (4 ounces) chopped green chilies
  • 1 jalapeno pepper, seeded and chopped
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup minced fresh cilantro


  • In a large saucepan, saute onion in oil until tender. Add rice; cook and stir for 2 minutes or until lightly browned.
  • Add the broth, chilies, jalapeno, cumin, garlic powder and salt. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed.
  • Stir in cheese and cilantro. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 375° for 14-16 minutes or until rice is tender.
Nutrition Facts
2/3 cup: 171 calories, 4g fat (1g saturated fat), 5mg cholesterol, 368mg sodium, 27g carbohydrate (1g sugars, 1g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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Average Rating:
  • Susan's Kitchen
    Mar 9, 2011

    Wasn't sure at first when I was putting it together but I was pleasantly surprised. Definitely a nice change when making rice. Would make this recipe again

  • smidget3069
    Oct 7, 2010

    was a very good side dish.May try cheddar cheese next time but definitely will make again

  • barbhall1756
    Aug 20, 2010

    A unique twist on rice, the cumin and chilies fare really well with the mozzarella cheese. I sprinkled a little more on top of the casserole before baking. I will definitely use this recipe again!

  • Annie58
    Jul 29, 2010

    No comment left