tex-mex rice rice baby!
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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prep time
20 Min
cook time
40 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 2 teaspoons vegetable oil
- 1 cup 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 cups chicken broth-not water
- 1/2 cup corn kernels, fresh
- 1/2 cup orange bell pepper, diced
- 1 - jalapeno, diced
- 1/4 cup carrot, diced
- 1 small can diced green chilies
- 1/4 cup chopped cilantro
- 1 cup queso fresco, crumbled
How To Make tex-mex rice rice baby!
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Step 1In a small pan bring the broth to simmering.
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Step 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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Step 3Add the chopped tomato and broth.
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Step 4Bring to a boil, reduce to a simmer over medium low heat, cover.
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Step 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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Step 6Remove from heat. Stir in cheese and cilantro.
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Step 7Taste and add salt if needed.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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