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    You are in: Home / Recipes / Tex-Mex Rice from the Rio Grande Valley Recipe
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    Tex-Mex Rice from the Rio Grande Valley

    Tex-Mex Rice from the Rio Grande Valley. Photo by gailanng

    1/1 Photo of Tex-Mex Rice from the Rio Grande Valley

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    rockytuesday's Note:

    This rice has been passed down in my family for at least four generations. The cumin is the key to this recipe. Use whole cumin, freshly ground. Ground cumin looses it's flavor quite rapidly. If you must use cumin purchased already ground, try throwing in an extra teaspoon. Also, this rice is cooked in a large skillet, rather than in a pot.

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    Units: US | Metric


    1. 1
      Soak the rice - In a large bowl, pour hot water over rice and let stand 25 minutes.
    2. 2
      While the rice is soaking, cut up the vegetables, and grind the cumin.
    3. 3
      Drain into a sieve and rise well in cold water. Shake sieve and let drain a while until rice stops dripping.
    4. 4
      While the rice is draining, heat oil in a skillet on medium heat.
    5. 5
      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.
    6. 6
      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.
    7. 7
      Stir in chicken broth and then do not stir again until cooking is complete. Reduce heat to medium-low, cook uncovered, for 10 minutes.
    8. 8
      Cover and cook for 5 minutes. Change heat to Low, cook covered, for 20 minutes.

    Ratings & Reviews:

    • on September 26, 2012


      We thought this was just terrific. I was pressed for time and totally forgot to add jalapenos. Next time I will do that, and it will put it over the top! I'd never 'fried' rice before, and we loved it. Thanks for sharing a very special dish!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 10, 2011


      Excellent! And when I describe this, people sit and listen to me with fierce intensity.

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


    Nutritional Facts for Tex-Mex Rice from the Rio Grande Valley

    Serving Size: 1 (219 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 220.3
    Calories from Fat 31
    Total Fat 3.5 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 520.4 mg
    Total Carbohydrate 39.7 g
    Dietary Fiber 1.2 g
    Sugars 1.7 g
    Protein 6.3 g

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