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Nutrition Facts
Serving Size 1 (131g) Recipe makes 6 servings
Calories 176
Calories from Fat 47		(26%)
Amount Per Serving		%DV
	Total Fat 5.2g	8%
	Saturated Fat 0.8g	3%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 2.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 300mg		12%
Potassium 162mg		4%
Total Carbohydrate 27.8g		9%
	Dietary Fiber 0.9g	3%
	Sugars 0.8g
Protein 4.1g		8%
detailed view... how is this calculated?

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Tex-Mex Dinner Party

twissis

Cooking for DD and SIL

PaulaG

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Tex-mex Rice

Recipe #91598 | 40 min | 10 min prep | add private note

⁽⁵²⁾ RATE IT NOW Print Recipe

By: Cindy Rowden
May 21, 2004

This is a version of rice that you find at a Tex-Mex restaurant. It is way easier than it looks and after you have made it once or twice - you can do it by heart. My kids love it and I love that I can sneak a few veggies in! Can be made vegan with veggie broth.

SERVES 6 (change servings and units)

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 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 fresh corn (optional)

Directions

1
In a heavy pot, cook garlic in oil over high heat until browned, stirring often.
2
Discard garlic cloves.
3
Add rice to infused oil and reduce heat to medium high.
4
Stirring constantly, brown rice.
5
Add broth, salsa, carrots and corn and reduce heat to low.
6
Cover and cook for 20 minutes.
7
Fluff rice before serving.

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Featured Reviews for This Recipe

From: Chef #524025

On Jun 14, 2009

Very easy to make, and very flavorful. My family loved this rice.

0 people found this review helpful

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From: Sally O'mally

On Apr 18, 2009

This is great (cheap and easy)! Will make again and again!

0 people found this review helpful

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From: Bec

On Aug 24, 2004

This rice dish was delicious! So much flavor- I used a vegetable broth for it. However, I had some problems cooking it. I followed your directions exactly, and when it never told me to bring the rice to a boil I just figured it would work anyways. So, 20 minutes went by and I was all ready to eat and the rice wasn't cooked at all- no broth was absorbed. I then brought it to a rolling boil, reduced to a simmer, and covered for 15 minutes. By then it was done perfect, and made a wonderful rice dish. I wish I just brought it to a boil in the first place, but at least it turned out fine! I will be making this again- Thanks for sharing!

7 people found this review helpful

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From: LonghornMama

On Jan 13, 2005

Great side dish for tex mex meal! Browning the rice in garlic flavored oil gives the dish a wonderful flavor. When prepared according to the recipe, the flavors are very mild, thus kid-friendly, and a nice side to spicy food. You could kick it up with more/hot salsa or added spices if that's your preference but we enjoyed this very much as stated. Thanks, Cindy!

4 people found this review helpful

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