Tex Mex Rice Recipe

Name: Tex Mex Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 cloves garlic, minced; 1 shallot, minced; 2 cups long grain white rice; Two 14 1/2-ounce cans chicken broth; 1 cup diced fire roasted tomatoes, drained; 1/2 cup diced carrots; 1/2 cup fresh shucked corn kernels or frozen corn; 1 teaspoon ground cumin; 1 bay leaf; Kosher salt; 1/4 cup chopped fresh cilantro, for garnish

Servings: persons

2 tablespoons vegetable oil
2 cloves garlic, minced
1 shallot, minced
2 cups long grain white rice
Two 14 1/2-ounce cans chicken broth
1 cup diced fire roasted tomatoes, drained
1/2 cup diced carrots
1/2 cup fresh shucked corn kernels or frozen corn
1 teaspoon ground cumin
1 bay leaf
Kosher salt
1/4 cup chopped fresh cilantro, for garnish

1
In a heavy pot, heat the vegetable oil over medium heat.
2
Add the garlic and shallots, and sweat until translucent, stirring often.
3
Add the rice to the oil and stir constantly to lightly cook the rice until lightly golden.
4
Stir in the chicken broth, tomatoes, carrots, corn, cumin and bay leaf.
5
Season with salt, then cover and cook for 17 to 18 minutes.
6
Remove from the heat, fluff the rice with a fork and discard the bay leaf.
7
Garnish with cilantro, and serve.

459

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 cloves garlic, minced, 1 shallot, minced, 2 cups long grain white rice, and more.

Yes, Tex Mex Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tex Mex Rice

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