Tex Mex Rice And Two Bean Pilaf Recipes

TEX-MEX RICE AND TWO-BEAN PILAF

Steps:

• In a medium deep-sided skillet with a lid, heat the oil over medium heat.
• Add the onion and cook, stirring until softened, about 3 minutes.
• Add the rice and garlic and cook, stirring, about 2 minutes.
• Add the water, lentils, pinto beans, corn, salsa, chili powder, cumin, salt and pepper; bring to a boil over medium-high heat stirring occasionally.
• Reduce the heat, cover, and simmer until the rice has absorbed most of the liquid, about 20 minutes.
• Serve immediately.

TEX-MEX RICE FROM THE RIO GRANDE VALLEY

Steps:

• Soak the rice - In a large bowl, pour hot water over rice and let stand 25 minutes.
• While the rice is soaking, cut up the vegetables, and grind the cumin.
• Drain into a sieve and rise well in cold water. Shake sieve and let drain a while until rice stops dripping.
• While the rice is draining, heat oil in a skillet on medium heat.
• Brown the Rice - Once oil is hot, stir in rice, making sure grains are well coated with oil. Saute rice for about 10 minutes until golden brown, stirring often. If any rice starts turning dark brown, stir constantly.
• Stir in all the ingredients except chicken broth (tomato sauce, tomato, bell pepper, onion, garlic, cumin, salt, and pepper). Cook for 3 minutes on medium heat or until almost dry, stirring constantly.
• Stir in chicken broth and then do not stir again until cooking is complete. Reduce heat to medium-low, cook uncovered, for 10 minutes.
• Cover and cook for 5 minutes. Change heat to Low, cook covered, for 20 minutes.

TEX-MEX RICE

Steps:

• In a large skillet, saute rice and onion in oil until rice is browned and onion is tender. Stir in the water, green pepper, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Stir in tomatoes; heat through.

SIMPLE TEX-MEX RICE

Steps:

• Combine all ingredients in a medium-sized saucepan.
• Heat over medium-high heat until water begins to boil.
• Cover saucepan with tight fitting lid, and reduce heat to low.
• Cook over low heat for 15 minutes without removing lid or stirring.
• After 15 minutes, remove lid and fluff rice with a fork.
• ~NOTE~The amount of taco seasoning can be adjusted to your taste. I use Penzey's "bold taco seasoning".

TEX-MEX RICE

Steps:

• In a heavy pot, cook garlic in oil over high heat until browned, stirring often.
• Discard garlic cloves.
• Add rice to infused oil and reduce heat to medium high.
• Stirring constantly, brown rice.
• Add broth, salsa, carrots and corn and reduce heat to low.
• Cover and cook for 20 minutes.
• Fluff rice before serving.

TEX-MEX RED BEANS AND RICE RECIPE - (4/5)

Steps:

• Cook rice according to package directions. At the same time, heat the oil in a skillet. Add onions and sauté till tender and translucent. Then add the chili powder and cook 1 minute. Add beans, salsa and water. If the mixture is too thick, add an additional 1/4 cup water. Bring to a light boil, reduce heat and simmer about 5 minutes - longer if the mixture is too watery. Then serve over the rice with a small dollop of sour cream. Serves 3 to 4 people.

TEX MEX PINTO BEANS

Steps:

• Soak beans overnight covered w/ water. In the morning, drain off the water.
• Mix all ingredients together in pot, cover with water by about 1 inch and bring to a boil.
• Once boiling, turn to low and let cook all day or until beans are tender.
• Check and stir often, adding water as necessary.
• You can split between two crockpots and cook on high 6-7 hours or on low all day. Be warned that the juices will not be as thick as if you cooked it on the stove.

MEXICAN RICE AND BEANS

Steps:

• Heat olive oil over medium-high heat. Add onion, poblano pepper, and garlic; saute for 2 to 3 minutes. Add rice. Cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and pepper.
• Stir in tomato paste and cook for 1 to 2 minutes. Add vegetable broth and pinto beans. Bring to a boil; reduce heat to low. Cover and simmer until rice is tender, 15 to 20 minutes. Remove from heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.