Tex Mex Rice With Corn Recipes
TEX-MEX RICE WITH CORN
A quick version of Mexican rice to accompany your Tex-Mex meal. Recipe is from Southern Living Magazine.
Provided by Daily Inspiration S @DailyInspiration
Categories Rice Sides
Number Of Ingredients 10
Steps:
- Saute onion and bell pepper in hot oil in a medium-size heavy saucepan over medium-high heat 5 minutes; add garlic and saute 1 minute. Add rice and salsa; saute 2-3 minutes or until most of the liquid is absorbed.
- Add broth and remaining ingredients. Cover, reduce heat, and simmer 15-20 mintes or until liquid is absorbed. Stir once to combine ingredients. Cover, remove from heat, and let stand 10 minutes.
TEX-MEX RICE
"My grandmother gave me the recipe for this nicely spiced rice," recalls Kat Thompson of Prineville, Oregon. At 24 cents per serving, it's an economical side dish. "Or add some ground beef for a satisfying skillet meal," she suggests.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute rice and onion in oil until rice is browned and onion is tender. Stir in the water, green pepper, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Stir in tomatoes; heat through.
Nutrition Facts : Calories 184 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 490mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.
SIMPLE TEX-MEX RICE
Living in Texas, my family loves Tex-Mex and Mexican food. I always seem to have a hard time finding a rice recipe that my whole family can agree on. I came up with this recipe on my own and everyone seems to like it.
Provided by Kim D.
Categories Long Grain Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a medium-sized saucepan.
- Heat over medium-high heat until water begins to boil.
- Cover saucepan with tight fitting lid, and reduce heat to low.
- Cook over low heat for 15 minutes without removing lid or stirring.
- After 15 minutes, remove lid and fluff rice with a fork.
- ~NOTE~The amount of taco seasoning can be adjusted to your taste. I use Penzey's "bold taco seasoning".
Nutrition Facts : Calories 194.4, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 32.9, Carbohydrate 37, Fiber 0.6, Sugar 0.1, Protein 3.3
TEX-MEX RICE
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.
Provided by Cindy Rowden
Categories White Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 177.1, Fat 5.2, SaturatedFat 0.8, Sodium 295.9, Carbohydrate 27.9, Fiber 0.9, Sugar 0.8, Protein 4.2
EASY TEX-MEX RICE
My daughter shared this satisfying rice recipe with me. It's appealing to the eye as well as the taste buds.-Margaret Blair, Lorimor, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4-5 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine the first six ingredients. Transfer to a greased microwave-safe 8-in. square dish. Cover and microwave on high for 3-4 minutes, rotating once. Stir; microwave 1-3 minutes longer or until heated through. Sprinkle with cheese. Microwave, uncovered, for 20-30 seconds or until cheese is melted. Let stand for 5 minutes. ,
Nutrition Facts :
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