Tex-mex Rice Rice Baby! Recipe

No Photo

Have you made this?

 Share your own photo!

Tex-Mex Rice Rice Baby!

Diana Adcock

By
@Anaid

Love this recipe. I don't include salt because chances are you won't need it. Between the broth and the cheese the salt need is covered. If using as a side add a pinch bowl of salt at the table. If using as a addition to burritos grande you won't need the salt. Enjoy.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4-6
Prep:
20 Min
Cook:
40 Min
Method:
Stove Top

Ingredients

2 tsp
vegetable oil
1 c
medium grain white rice
1 small
white onion, chopped fine
1 clove
garlic, minced
1 medium
tomato, roasted, peeled and cored-chopped
1 1/2 c
chicken broth-not water
1/2 c
corn kernels, fresh
1/2 c
orange bell pepper, diced
1
jalapeno, diced
1/4 c
carrot, diced
1 small
can diced green chilies
1/4 c
chopped cilantro
1 c
queso fresco, crumbled

Step-By-Step

1In a small pan bring the broth to simmering.
2Set a large skillet over medium heat-add the oil, then the rice, onion, garlic, corn, peppers, carrot and cook, stirring, until both the rice and vegetables are light brown-around 10 minutes.
3Add the chopped tomato and broth.
4Bring to a boil, reduce to a simmer over medium low heat, cover.
5Cook, stirring every 5 minutes until done, around 20 minutes. Be careful, the last 10 minutes can go from tasty to burnt.
6Remove from heat. Stir in cheese and cilantro.
7Taste and add salt if needed.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Southwestern