Tex-Mex Fried Rice

My kids aren't crazy about refried beans, so I try to find alternative sides for taco nights. This recipe is from Rachael Ray.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  tablespoons  vegetable oil
• 1 (14 ounce) can hominy
• 1  small red onion, chopped
• 1  jalapeno, seeded and chopped
• 2  garlic cloves, finely chopped
• 2  cups cooked long-grain rice
• 1⁄4 cup  chopped cilantro (about a handful)
• 2 -3  small tomatoes, seeded and diced
• 3  dashes  hot sauce (more if you like it spicy!)
•  salt & fresh ground pepper

Directions

1. Place a medium skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons. Add the hominy or corn, onion, jalapeño and garlic to the pan, and cook until the veggies are golden brown, 5-6 minutes.
2. Add the rice to the pan and continue cooking until the rice is light golden and crispy, 3-4 minutes. Remove the pan from the heat and stir in the cilantro, tomatoes and hot sauce. Season with salt and pepper and serve warm.