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Side Dish Sunday: Spanish-style Rice Pilaf aka "Bloody Mary" Rice Pilaf

Growing up in my family, there was always a bit of tension between the tea-totalling Methodists and the "back-sliders" -- one way to "hide the evidence" was to use certain ingredients usually meant for the bar as part of an "ethnic-style" recipe. Here's one such recipe using bloody mary mix -- you can use either a prepared mix in a bottle or the mix recipe below.

Bloody Mary Mix:

  • 4 cups tomato juice
  • 4 tablespoons lemon juice
  • 4 tablespoons lime juice
  • 1 1/2 tablespoons prepared horseradish
  • 2 tablespoons Worcestershire Sauce, or to taste
  • 2 teaspoons minced garlic
  • 1 teaspoon celery powder
  • 1 1/2 teaspoon Tabasco sauce
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper

For the pilaf

  • 1 tbsp. vegetable oil
  • 1 cup uncooked regular long-grain white rice
  • 4 bloody mary mix
  • 1 tsp. dried basil leaves, crushed
  • 1/4 tsp. garlic powder
  • 2 cups frozen mixed vegetables (peas & carrots)

Heat the oil in a 10-inch skillet over medium heat. Add the rice and cook for 30 seconds, stirring constantly.

Stir the vegetable juice, basil and garlic powder in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.

Stir in the vegetables. Cover and cook for 10 minutes or until the rice and vegetables are tender.


Nutrition Data

  • Calories = 291
  • Total Fat = 4g /Saturated Fat 0g
  • Cholesterol = 0mg
  • Sodium = 490mg
  • Carbohydrate = 55g /Fiber = 3g
  • Protein = 7g
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