Tex-Mex Rice
This recipe recreates the flavourful rice commonly served in Tex-Mex eateries. It is surprisingly straightforward to prepare and becomes second nature after a couple of attempts. The dish is a family favourite, offering a clever way to incorporate vegetables. You can easily adapt it for a vegan diet by selecting vegetable broth. The entire process takes around 40 minutes to complete.
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 1 (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)
Method
- Heat the vegetable oil in a heavy-based pot and cook the halved garlic cloves until they brown, stirring frequently.
- Remove and discard the browned garlic pieces from the pot.
- Place the long grain rice into the flavoured oil, lowering the heat slightly.
- Toast the rice, stirring it continuously, until it takes on a golden colour.
- Pour in the broth and salsa, then add the chopped carrots and corn if using, before reducing the heat.
- Put the lid on the pot and allow the rice to simmer for 20 minutes.
- Use a fork to fluff the cooked rice gently just before you serve it.
Nutrition (per serving)
Sodium295900 mg
Recipe details
CategoryWhite Rice
AuthorCindy Rowden
