Tex-mex Rice Rice Baby! Recipe

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Tex-Mex Rice Rice Baby!

Diana Adcock


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.

☆☆☆☆☆ 0 votes
20 Min
40 Min
Stove Top


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
jalapeno, diced
1/4 c
carrot, diced
1 small
can diced green chilies
1/4 c
chopped cilantro
1 c
queso fresco, crumbled


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

About this Recipe

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