Tex-Mex Rice Rice Baby!

Tex-mex Rice Rice Baby!

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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.


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

How to Make Tex-Mex Rice Rice Baby!


  1. In a small pan bring the broth to simmering.
  2. 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.
  3. Add the chopped tomato and broth.
  4. Bring to a boil, reduce to a simmer over medium low heat, cover.
  5. Cook, stirring every 5 minutes until done, around 20 minutes. Be careful, the last 10 minutes can go from tasty to burnt.
  6. Remove from heat. Stir in cheese and cilantro.
  7. Taste and add salt if needed.

Printable Recipe Card

About Tex-Mex Rice Rice Baby!

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

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