Tex-mex Rice
photo by Junebug 
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
ingredients
- 2 cloves peeled and halved garlic
- 2 tablespoons vegetable oil
- 1 cup long grain white rice (not instant or fast cooking)
- 1 (14 1/2 ounce) can chicken broth or (14 1/2 ounce) can vegetable broth
- 1⁄4 cup salsa (any store brand will do)
- 1⁄4 cup chopped diced carrot (fresh, optional)
- 1⁄4 cup frozen corn or 1/4 cup fresh corn (optional)
directions
- In a heavy pot, cook garlic in oil over high heat until browned, stirring often.
- Discard garlic cloves.
- Add rice to infused oil and reduce heat to medium high.
- Stirring constantly, brown rice.
- Add broth, salsa, carrots and corn and reduce heat to low.
- Cover and cook for 20 minutes.
- Fluff rice before serving.
Questions & Replies
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Reviews
- I have been making this for a while. I changed it up a bit, and I love it.<br/>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.<br/>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)<br/><br/>I either use it as a side dish for Garlic Lime Fajitas, or Pace 2 Step Chicken, its great!
- 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!!
- I live in Houston, Texas so I know exactly what Tex-Mex rice should taste like and this fits the bill pretty closely! I followed the recipe exactly and added in frozen corn. It is somewhat bland, but most of the tex-mex rice I have eaten at restaurants is the same way and that is how I enjoy it. I made this along with "Recipe #21410" and it really made a good dinner.
- 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.
- This recipe was great. Very easy and delicious. Much better than any other recipe I have tried.
Tweaks
- Lovely, easy, tasty recipe. At step 5 I put everything into the rice cooker and it cooked it prefectly. Instead of carrots I used a red pepper. Next time I may add slightly more salsa. Thank you for posting.
- I was looking for a nice side-dish and I found this recipe. It's a wonderful way to make rice and since my husband isn't a fan of spanish rice, this works well with those mexican recipes instead. That, AND it's a great excuse to get some veges into the meal.
- I LOVE this rice! The only change I made is, instead of using garlic cloves to infuse the oil, I used 4 slices of jalepenos. I also doubled the salsa. It was fabulous!
