My Spin on Texican Rice

Geoffry Le Cher


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


★★★★★ 1 vote

10 Min
35 Min
Stove Top


  • 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

How to Make My Spin on Texican Rice


  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.

Printable Recipe Card

About My Spin on Texican Rice

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

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