Tex-Mex Rice

Pretty much every plate at a Tex-Mex restaurant comes with a side of rice and beans. As a kid, I always ordered double rice. I just couldn’t get enough of the stuff. The only problem was, I couldn’t have Tex-Mex rice at home! The horror! The spanish rice mix that comes in a bag doesn’t taste as good as the restaurant version to me so I have been working tirelessly to perfect my recipe of this Tex-Mex staple. Well here it is! Not only is it just as good or better than the restaurant Tex-Mex rice, it is just as easy as the bag mix!

Melt a tablespoon of butter in a medium saucepan.

Saute 1/2 of a medium onion (diced) and 2 cloves of garlic (minced) over medium heat until the onion is translucent.

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Stir in 1 1/2 cups of rice, ground cumin, chili powder, parsley, and salt.

Now, here’s the secret to creating perfect Tex-Mex rice; after the rice and seasonings have been stirred in, cook the rice while stirring frequently for 3 to 5 minutes. This allows the rice to toast and helps bring out the flavors of the seasonings. This step is really what gives Tex-Mex rice its signature texture and flavor.

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Once the rice is nicely toasted, add in a 14 oz can of whole tomatoes and stir everything together, breaking up the tomatoes into smaller chunks.

I prefer to use whole tomatoes as opposed to canned diced tomatoes because you end up with more interesting chunks of tomato this way. It’s more similar to what the restaurants serve.

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Last, add in 2 1/2 cups of water and stir everything to combine.

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Put the lid on and bring the liquid to a boil. Once it has come to a boil reduce the heat to low and allow the rice to cook over low heat until it has absorbed all of the liquid and is tender.

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Fluff the rice with a fork and serve with your Tex-Mex favorites!

 

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For an authentic experience, try my recipe for Sizzling Beef Fajitas to go with your Tex-Mex rice!IMG_5603

Happy eating!

Tex-Mex Rice

Makes about 8 cups of rice

Ingredients:

  • 1 tbs butter
  • 2 cloves garlic, minced
  • 1/2 medium onion, diced
  • 1 1/2 cups white long grain rice
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp parsley
  • 1 tsp salt
  • 1, 14 oz can whole tomatoes
  • 2 1/2 cups water

Directions:

Melt a tablespoon of butter in a medium saucepan.Saute 1/2 of a medium onion (diced) and 2 cloves of garlic (minced) over medium heat until the onion is translucent.

Stir in 1 1/2 cups of rice, ground cumin, chili powder, parsley, and salt.Cook the rice while stirring frequently for 3 to 5 minutes. This allows the rice to toast and helps bring out the flavors of the seasonings.

Once the rice is nicely toasted, add in a 14 oz can of whole tomatoes and stir everything together, breaking up the tomatoes into smaller chunks.

Last, add in 2 1/2 cups of water and stir everything to combine. Put the lid on and bring the liquid to a boil. Once it has come to a boil reduce the heat to low and allow the rice to cook over low heat until it has absorbed all of the liquid and is tender (about 20 minutes).

Fluff the rice with a fork and serve with your Tex-Mex favorites!

Tex-Mex Rice

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2 thoughts on “Tex-Mex Rice

  1. Sierra Marinos says:

    Yum! I’ve been trying to find Tex mex food for catering for my graduation out here in California… Not an easy task. This looks so great and easy, maybe I’ll make some of it myself! 🙂

    Can take the girl out of Texas but she’ll never stop eating texmex!

    Liked by 1 person

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