Tex-Mex Rice Rice Baby!
By
Diana Adcock
@Anaid
5
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.
Ingredients
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2 tspvegetable oil
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1 cmedium grain white rice
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1 smallwhite onion, chopped fine
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1 clovegarlic, minced
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1 mediumtomato, 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 smallcan 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!
- In a small pan bring the broth to simmering.
- 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.
- Add the chopped tomato and broth.
- Bring to a boil, reduce to a simmer over medium low heat, cover.
- Cook, stirring every 5 minutes until done, around 20 minutes. Be careful, the last 10 minutes can go from tasty to burnt.
- Remove from heat. Stir in cheese and cilantro.
- Taste and add salt if needed.
