Tex-Mex Rice Rice Baby!

Name: Tex-Mex Rice Rice Baby!
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4-6
Cuisine: Southwestern
Ingredients: 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; 1 jalapeno, diced; 1/4 c carrot, diced; 1 small can diced green chilies; 1/4 c chopped cilantro; 1 c queso fresco, crumbled

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By Diana Adcock
@Anaid

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.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

1 Comment

Serves:

4-6

Prep:

20 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

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
1

jalapeno, diced
1/4 c

carrot, diced
1 small

can diced green chilies
1/4 c

chopped cilantro
1 c

queso fresco, crumbled
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How to Make Tex-Mex Rice Rice Baby!

Step-by-Step

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.