tex-mex rice rice baby!
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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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yield
4 -6
prep time
20 Min
cook time
40 Min
method
Stove Top
Ingredients For tex-mex rice rice baby!
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2 tspvegetable oil
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1 cmedium grain white rice
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1 smwhite onion, chopped fine
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1 clovegarlic, minced
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1 mdtomato, roasted, peeled and cored-chopped
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1 1/2 cchicken broth-not water
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1/2 ccorn kernels, fresh
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1/2 corange bell pepper, diced
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1jalapeno, diced
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1/4 ccarrot, diced
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1 smcan diced green chilies
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1/4 cchopped cilantro
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1 cqueso fresco, crumbled
How To Make tex-mex rice rice baby!
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1In a small pan bring the broth to simmering.
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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.
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3Add the chopped tomato and broth.
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4Bring to a boil, reduce to a simmer over medium low heat, cover.
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5Cook, stirring every 5 minutes until done, around 20 minutes. Be careful, the last 10 minutes can go from tasty to burnt.
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6Remove from heat. Stir in cheese and cilantro.
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7Taste and add salt if needed.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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