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1/1 Photo of Tex-Mex Rice from the Rio Grande Valley
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.
Units: US | Metric
Serving Size: 1 (219 g)
Servings Per Recipe: 6