Tex Mex Rice With Corn Food

SOUTH TEX-MEX RICE

Steps:

• In a large skillet set over medium heat, heat the oil until shimmering, about 2 minutes. Add the rice and serranos, and cook, continually stirring, until lightly browned, taking care not to burn the rice, 10 to 15 minutes.
• Add the stock (it will make a loud sizzling noise, so stand back a bit), the onion, tomato, cilantro, bell pepper, cumin, garlic, salt and pepper. Increase the heat to high and bring to a boil. Taste the juice with a spoon and season to your liking.
• Reduce the heat to low, cover, and simmer for 15 minutes. (Do not uncover during cooking.) Remove the serranos and discard. Fluff and serve, garnished will a little more cilantro.

TEX-MEX CORN

Steps:

• Pull back the husks from 4 ears of corn and remove the silk; sprinkle with 1 teaspoon chili powder. Cover with the husks and grill, turning, about 20 minutes. Fold back the husks and spread with a mixture of 1/2 cup mayonnaise and 1 teaspoon chili powder. Sprinkle with grated cheddar and crumbled bacon.

TEX-MEX FRIED RICE

Steps:

• Heat the oil in a large skillet and brown the sausage meat, breaking it up into small pieces. When starting to brown, add the frozen corn (no need to thaw), onions, bell peppers and jalapenos. Season with the chili powder, salt, red pepper flakes and plenty of black pepper. Cook until the vegetables are crisp-tender.
• Add the rice and stir-fry until heated through and coated with the vegetable mixture. Add the Worcestershire sauce, hot sauce and lime zest and juice. Stir-fry until the rice is just starting to brown. Add the scallions and stir well so that they are thoroughly mixed in. Serve and garnish with cilantro.

TEX MEX RICE

Steps:

• In a heavy pot, heat the vegetable oil over medium heat. Add the garlic and shallots, and sweat until translucent, stirring often. Add the rice to the oil and stir constantly to lightly cook the rice until lightly golden.
• Stir in the chicken broth, tomatoes, carrots, corn, cumin and bay leaf. Season with salt, then cover and cook for 17 to 18 minutes.
• Remove from the heat, fluff the rice with a fork and discard the bay leaf. Garnish with cilantro, and serve.

TEX-MEX RICE

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.

TEX-MEX RICE WITH CORN

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

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.