my spin on texican rice

Name: My Spin on Texican Rice
Prep time: 10 min
Cook time: 35 min
Yield: 6
Cuisine: Southwestern
Ingredients: 2 tablespoon(s) (1/4 stick) unsalted butter; 1 cup(s) chopped onion; 3 - hatch or anaheim chilies, roasted, peeled and chopped; 3 clove(s) garlic, chopped; 1 - 6-ounce package long-grain and wild rice mix (reserve seasoning packets for another use); 1 cup(s) israeli couscous; 1 teaspoon(s) chipotle chili powder; 1 - 15-ounce can tomato sauce; 2 tablespoon(s) cilantro paste (available in produce section); 3 cup(s) low sodium chicken broth

(1 RATING)

36 Pinches 1 Photo

Geoffry Le Cher

Hoover, AL

Updated on Sep 27, 2011

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

Rate

prep time 10 Min

cook time 35 Min

method Stove Top

yield 6 serving(s)

Ingredients

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

How To Make my spin on texican rice

Step 1

Melt butter in heavy large saucepan over medium heat.

Step 2

Add onion, chilies, and garlic and sauté until just soft, about 8 minutes.
Step 3

Add rice, couscous and chili powder and stir until well blended, about 1 minute.
Step 4

Mix in tomato sauce and heat through. Add cilantro and broth. Bring mixture to boil.
Step 5

Cover and reduce heat to low. Simmer until rice/couscous is tender and liquid is absorbed, about 35 minutes.
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