Name: Summer Skillet Rice Pilaf Recipe
Prep time: 10
Cook time: 20
Yield: 4

Ingredients

2 (14.5oz)	Cans fire roasted diced tomatoes
1 Pkg	Aneto chicken broth
1 Tbsp	Tomato paste
½ Tsp	Chili powder
½ Tsp	Onion powder
1 Tsp	Cumin
15.5 Oz	Canned black beans, drained and rinsed
1 ½	Cups corn kernels
3 Cups	Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups	Cooked Matiz paella rice

1 cup long grain white rice

3 tablespoons butter, divided

½ cup vermicelli noodles, broken into tiny pieces

3 cups Aneto Vegetable Broth

2 garlic cloves, peeled and minced

5oz green beans

10 mini bell peppers

1 ear corn, sliced into coins

¼ cup red onion, peeled and sliced

1 teaspoon salt

¼ teaspoon black pepper

Fresh chopped herbs (chives, basil or parsley) for garnish, optional

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Instructions:

Cover rice with cold water, stir, and set aside to soak for 10 minutes. Once soaked, drain and rinse.
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Once melted, add the broken noodles, stir, and sauté for 2 minutes or until golden brown and toasted.
Add the rinsed rice to the skillet and stir to combine with the noodles.
Add the broth, stir to combine, and bring to a simmer. Once simmering, reduce heat to low, cover, and cook for 8 minutes.
Arrange the veggies (garlic, green beans, bell peppers, and onion) on top of the partially cooked rice, season with salt and pepper, and top with the remaining tablespoon of butter.
Cover and continue to cook for 8 minutes or until the rice is tender and the veggies are tender-crisp.
Garnish (optional) with fresh herbs and divide between plates.

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Summer Skillet Rice Pilaf Recipe

About this recipe