Tex-Mex Rice Rice Baby!

Tex-mex Rice Rice Baby! Recipe

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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


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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

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.

Printable Recipe Card

About Tex-Mex Rice Rice Baby!

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

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