Tex-mex Rice Rice Baby! Recipe

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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.


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Rating:

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

Directions Step-By-Step

1
In a small pan bring the broth to simmering.
2
Set 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.
3
Add the chopped tomato and broth.
4
Bring to a boil, reduce to a simmer over medium low heat, cover.
5
Cook, stirring every 5 minutes until done, around 20 minutes. Be careful, the last 10 minutes can go from tasty to burnt.
6
Remove from heat. Stir in cheese and cilantro.
7
Taste and add salt if needed.

About this Recipe

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