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Three-Pepper Rice Pilaf

This spicy rice dish is the perfect accompaniment for a Tex-Mex or Southwestern main dish. It's also terrific on its own, perhaps with some cooked chicken or sautéed shrimp stirred in, or a little Pepper Jack or Cheddar cheese grated over the top.


  • 2 tablespoons canola oil
  • 1 red bell pepper, seeded and diced
  • 1 poblano pepper, seeded and diced
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chile powder
  • 1 1/2 cups long grain white rice
  • 1/2 teaspoon salt, plus additional as needed
  • 2 tablespoons Fond de Poulet Gold®(or Veggie-Stock Gold®) dissolved in 3 cups hot water
  • 1 can (14 1/2 ounces) diced tomatoes ("fire roasted" if possible), drained
  • 1/3 cup chopped cilantro
  • 1 chipotle pepper, seeded and minced (or to taste)
  • Ground black pepper


  1. Warm the oil in a large saucepan over medium heat.  Add the onion and peppers and cook until the vegetables are just tender, about 4 minutes.  Add the garlic, cumin, and chile powder and cook for another minute.
  2. Reduce the heat to medium-low, add the rice, and cook, stirring constantly, for about 5 minutes.  If the rice starts sticking to the pan, reduce the heat further.
  3. Add the salt, reconstituted Fond de Poulet Gold®, and tomatoes and stir to combine.  Cover the pan, reduce the heat to low, and cook for 15 minutes, or until the rice is tender and all the liquid is absorbed.  Let the rice stand, covered, for 5 minutes.
  4. Fluff the rice with a fork, then gently fold in the cilantro and chipotle.  Season to taste with more salt and black pepper.
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Classic French Stocks and Sauces