South Tex-Mex Rice
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 238
- Total Fat
- 6
- Saturated Fat
- 0
- Carbohydrates
- 42
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 537
- Total: 55 min
- Active: 35 min
Ingredients
3 tablespoons vegetable oil
2 cups long-grain rice
4 fresh serrano chiles, scored
4 cups vegetable stock
1 large onion, diced
1 large tomato, diced
1/2 bunch cilantro, whole leaves torn, plus more for garnish
1 large green bell pepper, seeded and deveined, diced
1 tablespoon cumin
2 teaspoons minced garlic
2 teaspoons salt
1 teaspoon freshly ground black pepper
Directions
- 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.