Southwestern Rice Pilaf + Roasted Veggies

A simple and savory bowl packed with flavor

Fresh, Hearty and Satisfying!

After enjoying the day outdoors, everyone was ravenous so we fired up the grill, roasted some veggies and heated up this amazing Southwester Rice Pilaf I made earlier in the day.

The entire dinner included roasted portobellos, roasted cherry tomatoes (my fave!), roasted potatoes (remember I’m feeding two constantly hungry teens), grilled chicken, fresh arugula and savory Southwestern Rice Pilaf. This was my plate.

More on the Southwestern Rice Pilaf.  Recipe from Fine Cooking (remember that Grilling magazine from 2008 I found a few weeks ago?), it’s a simple rice packed with flavor and would pair well with so many dishes.  It’s rice, onion, poblano pepper, diced tomatoes, vegetable broth, lots of yummy seasoning including garlic, chili powder & cumin, jalapeño, lime zest and cilantro.  The rice cooks stovetop and is super easy to make, taking 45 minutes beginning to end and making a large quantity which is good for a crowd or meal prep.

Scroll down for recipe.

Pro tip: I made the Rice Pilaf and prepped the veggies before heading out to enjoy the day. And it was worth the 1 hour in the morning, so that all we had to was roast everything & grill some chicken at dinner time.

Southwestern Rice Pilaf + Roasted Veggies

Recipe

Click here for the recipe for Southwestern Rice Pilaf from Fine Cooking. I followed the recipe except for substituting Vegetable Broth for Chicken Broth.

The Portobellos were lightly brushed with olive oil, kosher salt & pepper, then roasted at 400 degrees F for 15-20 minutes, or until tender.

The cherry tomatoes, were lightly brushed with olive oil and roasted for about 10 minutes, or until starting to blister.

 

All you need for the rice:

 

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