Tex-Mex Mexican Rice and Blender Hot Sauce

Submitted by 50debbie

"A dear friend from Mexico taught me how to make this. I have tweaked it to fit my tastes. I fix this for every Mexican dinner.. tacos, enchiladas, etc. I've been asked for this recipe many ,many times."

 

• Ready In: 20mins
• Ingredients: 19
• Yields: 2 1/2 cups
• Serves: 6-8

ingredients

• Rice

• 1⁄2 cup sweet onion
• 3 tablespoons olive oil
• 2 cups white rice
• 1 (10 ounce) can chicken broth
• 1⁄2 teaspoon cumin
• 1 teaspoon black pepper
• 3 tablespoons blender hot sauce

• Blender Hot Sauce

• 1 (10 ounce) can Rotel Tomatoes
• 0.5 (16 ounce) can san marzano tomatoes
• 1⁄2 sweet onion
• 3 green onions
• 1 tablespoon chopped garlic
• 1 tablespoon lime juice
• 1⁄2 cup celery rib
• 2 teaspoons black pepper
• 1⁄4 cup trappey's jalapeno
• 1 teaspoon seasoning salt
• 1 teaspoon sugar
• 1⁄2 cup cilantro leaf

directions

1. Blender Hot Sauce- Put all ingredients in the blender and liquify until all ingredients are completly chopped. Refrigerate.
2. Tex-Mex Rice- Put olive oil in a deep saute pan. Heat. Add onions and begin to saute. Add dry rice and cumin, cook and stir until toasted. Add 3 TBS blender hot sauce,and 1 can chicken broth. Cook until liquid is half gone. Remove from stove and cover . Let sit about 5-8 minutes. Enjoy!

Reviews

[WiGal]

Tasty rice! A little more work than I typically do for a salsa sauce. Makes quite a bit of sauce so plan on using remaining sauce for marinating chicken or inside a quesadilla. Thank you 50debbie for posting. Made for Spring PAC 2012.