Texmexrice Recipes

TEX-MEX RICE

Tex-Mex Rice image

"My grandmother gave me the recipe for this nicely spiced rice," recalls Kat Thompson of Prineville, Oregon. At 24 cents per serving, it's an economical side dish. "Or add some ground beef for a satisfying skillet meal," she suggests.

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 cup uncooked long grain rice
1 medium onion, chopped
2 tablespoons canola oil
2 cups boiling water
1 medium green pepper, chopped
1-1/2 teaspoons chili powder
1 teaspoon salt
1 can (14-1/2 ounces) diced tomatoes, drained

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.

Nutrition Facts : Calories 184 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 490mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.

TEX MEX RICE

Tex Mex Rice image

Provided by Guy Fieri

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
2 cloves garlic, minced
1 shallot, minced
2 cups long grain white rice
Two 14 1/2-ounce cans chicken broth
1 cup diced fire roasted tomatoes, drained
1/2 cup diced carrots
1/2 cup fresh shucked corn kernels or frozen corn
1 teaspoon ground cumin
1 bay leaf
Kosher salt
1/4 cup chopped fresh cilantro, for garnish

Steps:

In a heavy pot, heat the vegetable oil over medium heat. Add the garlic and shallots, and sweat until translucent, stirring often. Add the rice to the oil and stir constantly to lightly cook the rice until lightly golden.
Stir in the chicken broth, tomatoes, carrots, corn, cumin and bay leaf. Season with salt, then cover and cook for 17 to 18 minutes.
Remove from the heat, fluff the rice with a fork and discard the bay leaf. Garnish with cilantro, and serve.

TEX-MEX RICE

Tex-mex Rice image

This is a version of rice that you find at a Tex-Mex restaurant. It is way easier than it looks and after you have made it once or twice - you can do it by heart. My kids love it and I love that I can sneak a few veggies in! Can be made vegan with veggie broth.

Provided by Cindy Rowden

Categories White Rice

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 cloves peeled and halved garlic
2 tablespoons vegetable oil
1 cup long grain white rice (not instant or fast cooking)
1 (14 1/2 ounce) can chicken broth or 1 (14 1/2 ounce) can vegetable broth
1/4 cup salsa (any store brand will do)
1/4 cup chopped diced carrot (fresh, optional)
1/4 cup frozen corn or 1/4 cup fresh corn (optional)

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.

Nutrition Facts : Calories 177.1, Fat 5.2, SaturatedFat 0.8, Sodium 295.9, Carbohydrate 27.9, Fiber 0.9, Sugar 0.8, Protein 4.2

TEX-MEX FRIED RICE

Tex-Mex Fried Rice image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 16m

Yield 8 servings

Number Of Ingredients 16

Ingredients

2 tablespoons vegetable oil
1 pound spicy sausage meat
1 1/2 cups frozen yellow corn kernels
1 onion, finely chopped
1 red bell pepper, finely chopped
1 jalapeno, finely chopped
1 teaspoon chili powder
Pinch kosher salt
Pinch red pepper flakes
Freshly ground black pepper
4 cups leftover cooked rice
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce, or more to taste
Zest and juice of 1 lime
4 scallions, sliced
1/2 bunch fresh cilantro, chopped

Steps:

Heat the oil in a large skillet and brown the sausage meat, breaking it up into small pieces. When starting to brown, add the frozen corn (no need to thaw), onions, bell peppers and jalapenos. Season with the chili powder, salt, red pepper flakes and plenty of black pepper. Cook until the vegetables are crisp-tender.
Add the rice and stir-fry until heated through and coated with the vegetable mixture. Add the Worcestershire sauce, hot sauce and lime zest and juice. Stir-fry until the rice is just starting to brown. Add the scallions and stir well so that they are thoroughly mixed in. Serve and garnish with cilantro.

SIMPLE TEX-MEX RICE

Simple Tex-Mex Rice image

Living in Texas, my family loves Tex-Mex and Mexican food. I always seem to have a hard time finding a rice recipe that my whole family can agree on. I came up with this recipe on my own and everyone seems to like it.

Provided by Kim D.

Categories Long Grain Rice

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 cups water
1 cup long-grain rice
2 tablespoons taco seasoning
1 tablespoon butter
1 teaspoon chicken bouillon

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".

Nutrition Facts : Calories 194.4, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 32.9, Carbohydrate 37, Fiber 0.6, Sugar 0.1, Protein 3.3

SPEEDY TEX-MEX RICE

Speedy Tex-Mex rice image

Ditch the boring burger buns and try this easy side dish with burgers or chicken at your next barbecue

Provided by Good Food team

Categories Side dish

Time 20m

Number Of Ingredients 6

Ingredients

200g rice
1 small jar roasted peppers in olive oil (3 tbsp oil retained), sliced
1-2 tbsp fajita seasoning mix, or Cajun seasoning
14 1 x 400g tin black-eyed beans , rinsed and drained
juice 1 lime
small bunch coriander , roughly chopped

Steps:

Cook rice according to pack instructions, then drain. Heat 1 tbsp oil in a frying pan. Add the sliced peppers and fajita seasoning, and cook for 1 min until fragrant.
Stir through the rice and beans, and heat until piping hot. Mix the remaining oil, lime juice, coriander and some seasoning into the pan and serve.

Nutrition Facts : Calories 303 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.62 milligram of sodium

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