My Spin on Texican Rice

Geoffry Le Cher

By
@Geoffry

I like making recipes 'my own'. It may not be traditional, but it sure is good!


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Comments:

Serves:

6

Prep:

10 Min

Cook:

35 Min

Method:

Stove Top

Ingredients

2 Tbsp
(1/4 stick) unsalted butter
1 c
chopped onion
3
hatch or anaheim chilies, roasted, peeled and chopped
3 clove
garlic, chopped
1
6-ounce package long-grain and wild rice mix (reserve seasoning packets for another use)
1 c
israeli couscous
1 tsp
chipotle chili powder
1
15-ounce can tomato sauce
2 Tbsp
cilantro paste (available in produce section)
3 c
low sodium chicken broth

Directions Step-By-Step

1
Melt butter in heavy large saucepan over medium heat.
2
Add onion, chilies, and garlic and sauté until just soft, about 8 minutes.
3
Add rice, couscous and chili powder and stir until well blended, about 1 minute.
4
Mix in tomato sauce and heat through. Add cilantro and broth. Bring mixture to boil.
5
Cover and reduce heat to low. Simmer until rice/couscous is tender and liquid is absorbed, about 35 minutes.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Southwestern
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy