Ingredients
-
2
-
2
-
1
-
1
-
1/4
-
1/4
-
1/4
-
-
-
-
-
-
-
-
Directions
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.,This recipe was great. Very easy and delicious. Much better than any other recipe I have tried.,I don’t know what’s up with the rice/liquid ratio. I followed the recipe without thinking, and after the 20 min. of boiling, the rice was still hard. Adding extra liquid and a little extra time at that point didn’t help. Now we have a pot of mush (still with uncooked rice bits in it). Also, the flavoring still isn’t at all like you’d get in a real Texas restaurant.
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Steps
|
1
Done
|
In a Heavy Pot, Cook Garlic in Oil Over High Heat Until Browned, Stirring Often. |
|
2
Done
|
Discard Garlic Cloves. |
|
3
Done
|
Add Rice to Infused Oil and Reduce Heat to Medium High. |
|
4
Done
|
Stirring Constantly, Brown Rice. |
|
5
Done
|
Add Broth, Salsa, Carrots and Corn and Reduce Heat to Low. |
|
6
Done
|
Cover and Cook For 20 Minutes. |
|
7
Done
|
Fluff Rice Before Serving. |
