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    You are in: Home / Recipes / Tex-mex Rice Recipe
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    Tex-mex Rice

    Tex-mex Rice. Photo by Junebug

    1/7 Photos of Tex-mex Rice

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Cindy Rowden's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a heavy pot, cook garlic in oil over high heat until browned, stirring often.
    2. 2
      Discard garlic cloves.
    3. 3
      Add rice to infused oil and reduce heat to medium high.
    4. 4
      Stirring constantly, brown rice.
    5. 5
      Add broth, salsa, carrots and corn and reduce heat to low.
    6. 6
      Cover and cook for 20 minutes.
    7. 7
      Fluff rice before serving.

    Browse Our Top White Rice Recipes

    Ratings & Reviews:

    • on July 19, 2010

      45

      I have been making this for a while. I changed it up a bit, and I love it.
      For the salsa, I use 1/2 cup Medium Pace Picante Sauce. I omit the carrots, use 1/2 cup of frozen corn, about 1/3 cup black beans (its gives the rice GREAT color! otherwise I think it looks quite boring) I add about a tablespoon or so of lime juice. I also add about 1 - 2 teaspoons of minced garlic.
      About it not being done after 20 min... I bring it up to a boil once I add the broth, salsa, corn and beans. Then I turn it down to a simmer. It is usually done after 15 min, sometimes 20 (depending on the stove I'm using)

      I either use it as a side dish for Garlic Lime Fajitas, or Pace 2 Step Chicken, its great!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 19, 2005

      55

      Just had to add some comments as we've been making this for awhile now - I leave the garlic in (adds mor flavor), using a GOOD salsa is key (we prefer homemade) AND this is the most important part- USE BROWN RICE - it makes it sooooooo good! My hubby is not a brown rice sort of guy (neither is his family) they all raved about this rice - Thanks!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 30, 2007

      55

      I used brown rice and precooked 1 cup before frying. I also added 1/2 cup salsa. It was excellent but a little salty. You might want to try sodium reduced broth.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (67)

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    Nutritional Facts for Tex-mex Rice

    Serving Size: 1 (133 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 183.1
     
    Calories from Fat 47
    26%
    Total Fat 5.3 g
    8%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 296.1 mg
    12%
    Total Carbohydrate 29.3 g
    9%
    Dietary Fiber 1.0 g
    4%
    Sugars 0.8 g
    3%
    Protein 4.3 g
    8%

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