tex-mex rice rice baby!
No Image
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.
yield
4 -6
prep time
20 Min
cook time
40 Min
method
Stove Top
Ingredients For tex-mex rice rice baby!
-
2 tspvegetable oil
-
1 cmedium grain white rice
-
1 smwhite onion, chopped fine
-
1 clovegarlic, minced
-
1 mdtomato, roasted, peeled and cored-chopped
-
1 1/2 cchicken broth-not water
-
1/2 ccorn kernels, fresh
-
1/2 corange bell pepper, diced
-
1jalapeno, diced
-
1/4 ccarrot, diced
-
1 smcan diced green chilies
-
1/4 cchopped cilantro
-
1 cqueso 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT