Herbed Rice Pilaf

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Prep time

5m

Total time

25m

Yields

4

Servings

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  • About this Recipe
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  • Ingredients
  • Directions

Ingredients

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cups

water

1 packet

GOYA® Chicken Flavored Bouillon       

1

poblano chile, seeded and minced

¼ cup

basil, fresh, chopped

¼ cup

mint, fresh, chopped

¼ cup

oregano, fresh, chopped

2-3 tsp.

GOYA® Extra Virgin Olive Oil, as needed

Extra Virgin Olive Oil

Winner of the ChefsBest® Excellence Award for overall quality.*

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1 tbsp.

shallot, minced

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.


This recipe was created by The Culinary Institute of America as an industry service to Goya Foods, Inc.

Directions

Kitchen View

Step 1

Preheat oven to 350°F.

Step 2

Heat water to boiling, and add bouillon.  Stir to dissolve, and set aside.

Step 3

In small bowl, combine poblano chile, basil, mint and oregano, and Adobo to taste. Set aside.

Step 4

Heat olive oil in ovenproof saucepan over medium heat, and sauté shallots until translucent, about 5-6 minutes.

Step 5

Add rice, and sauté until coated with oil and heated through, about one minute. Rice may jump or pop.

Step 6

Add bouillon water and herb mixture to saucepan, and bring to simmer, stirring once or twice to prevent rice from clumping or sticking to bottom of pan.

Step 7

Cover pan, and place in oven. Cook until rice is tender, about 12-14 minutes.

Step 8

Remove from oven and let stand, covered, for five minutes to steam. Uncover, and separate rice grains with fork, releasing steam.

Step 9

Season with more Adobo to taste. Serve at once.

Tip by La Cocina Goya

Using the pilaf technique, you may flavor the rice with any favorite combination of herbs and spices.

Recipe Tags

Side Dishes CIA Recipes Under 40

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