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
- 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!
- 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.
