Best Tex Mex Rice And Two Bean Pilaf Recipes

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SIMPLE TEX-MEX RICE



Simple Tex-Mex Rice image

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

2 cups water
1 cup long-grain rice
2 tablespoons taco seasoning
1 tablespoon butter
1 teaspoon chicken bouillon

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 AND TWO-BEAN PILAF



Tex-Mex Rice and Two-Bean Pilaf image

From "The PDQ Vegetarian Cookbook" by Donna Klein. Kidney beans or black eyed peas can replace the pinto beans (I used kidney beans as that was what I had on hand). I used 19oz cans as that was also all I had on hand. This turned out better than I expected (it seemed a strange idea to me to put salsa into something I was cooking). I used fresh onion and garlic (the original recipe called for processed).

Provided by emcmonnies

Categories     Long Grain Rice

Time 30m

Yield 4 main-dish servings, 4 serving(s)

Number Of Ingredients 13

1 1/2 tablespoons extra virgin olive oil
1/2 onions, chopped or 1/2 cup onion, frozen chopped
1 cup long grain white rice
1 garlic cloves, minced or 1 teaspoon garlic, refrigerated bottled minced
1 1/4 cups water
1/4 cup dried lentils
1 (15 ounce) can pinto beans, rinsed and drained
1 cup frozen corn
1 cup medium salsa (I used Simply Natural medium salsa)
1 teaspoon chili powder (to taste)
1/2 teaspoon ground cumin
1/2 teaspoon salt (to taste)
pepper

Steps:

  • In a medium deep-sided skillet with a lid, heat the oil over medium heat.
  • Add the onion and cook, stirring until softened, about 3 minutes.
  • Add the rice and garlic and cook, stirring, about 2 minutes.
  • Add the water, lentils, pinto beans, corn, salsa, chili powder, cumin, salt and pepper; bring to a boil over medium-high heat stirring occasionally.
  • Reduce the heat, cover, and simmer until the rice has absorbed most of the liquid, about 20 minutes.
  • Serve immediately.

TEX-MEX RICE FROM THE RIO GRANDE VALLEY



Tex-Mex Rice from the Rio Grande Valley image

This rice has been passed down in my family for at least four generations. The cumin is the key to this recipe. Use whole cumin, freshly ground. Ground cumin looses it's flavor quite rapidly. If you must use cumin purchased already ground, try throwing in an extra teaspoon. Also, this rice is cooked in a large skillet, rather than in a pot.

Provided by rockytuesday

Categories     Rice

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 cups long-grain white rice, dry
3 tablespoons corn oil
2/3 cup canned tomato sauce
1/4 cup tomatoes, diced
1 tablespoon cumin, freshly ground
1/2 teaspoon black pepper
1/4 cup green bell pepper, diced (optional)
1/4 cup onion, diced (optional)
1 garlic clove, finely minced (optional)
3 cups chicken broth

Steps:

  • Soak the rice - In a large bowl, pour hot water over rice and let stand 25 minutes.
  • While the rice is soaking, cut up the vegetables, and grind the cumin.
  • Drain into a sieve and rise well in cold water. Shake sieve and let drain a while until rice stops dripping.
  • While the rice is draining, heat oil in a skillet on medium heat.
  • Brown the Rice - Once oil is hot, stir in rice, making sure grains are well coated with oil. Saute rice for about 10 minutes until golden brown, stirring often. If any rice starts turning dark brown, stir constantly.
  • Stir in all the ingredients except chicken broth (tomato sauce, tomato, bell pepper, onion, garlic, cumin, salt, and pepper). Cook for 3 minutes on medium heat or until almost dry, stirring constantly.
  • Stir in chicken broth and then do not stir again until cooking is complete. Reduce heat to medium-low, cook uncovered, for 10 minutes.
  • Cover and cook for 5 minutes. Change heat to Low, cook covered, for 20 minutes.

Nutrition Facts : Calories 220.3, Fat 3.5, SaturatedFat 0.6, Sodium 520.4, Carbohydrate 39.8, Fiber 1.2, Sugar 1.8, Protein 6.4

TEX MEX RICE



Tex Mex Rice image

Provided by Guy Fieri

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

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

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 PINTO BEANS



Tex Mex Pinto Beans image

These are so yummy! I got this recipe somewhere on the internet years ago and have tweaked it a bit. These freeze really wonderfully, so make extras! Even my Mexican Sister in Law has asked for this recipe and uses it herself!

Provided by Angel91805

Categories     Beans

Time 6h20m

Yield 12 serving(s)

Number Of Ingredients 10

2 lbs dry pinto beans
1/2 lb salt pork
1/4 cup fresh cilantro, chopped
3 -5 fresh jalapeno peppers
10 garlic cloves
2 medium onions, chopped fine
1 tablespoon salt, to taste
3 tablespoons chili powder
1 tablespoon cumin
2 teaspoons dried oregano

Steps:

  • Soak beans overnight covered w/ water. In the morning, drain off the water.
  • Mix all ingredients together in pot, cover with water by about 1 inch and bring to a boil.
  • Once boiling, turn to low and let cook all day or until beans are tender.
  • Check and stir often, adding water as necessary.
  • You can split between two crockpots and cook on high 6-7 hours or on low all day. Be warned that the juices will not be as thick as if you cooked it on the stove.

Nutrition Facts : Calories 209.2, Fat 16.4, SaturatedFat 5.7, Cholesterol 16.3, Sodium 987.5, Carbohydrate 13, Fiber 1.2, Sugar 1.1, Protein 5.7

MEXICAN RICE AND BEANS



Mexican Rice and Beans image

Spicy, delicious Mexican rice and beans.

Provided by Afzal Najam

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 40m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
1 small onion, diced
1 small poblano pepper, diced
1 clove garlic, chopped
1 cup basmati rice
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
salt and ground black pepper to taste
2 tablespoons tomato paste
2 cups vegetable broth
1 (14 ounce) can pinto beans, rinsed and drained

Steps:

  • Heat olive oil over medium-high heat. Add onion, poblano pepper, and garlic; saute for 2 to 3 minutes. Add rice. Cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and pepper.
  • Stir in tomato paste and cook for 1 to 2 minutes. Add vegetable broth and pinto beans. Bring to a boil; reduce heat to low. Cover and simmer until rice is tender, 15 to 20 minutes. Remove from heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.

Nutrition Facts : Calories 347.7 calories, Carbohydrate 59.2 g, Fat 8.8 g, Fiber 6.9 g, Protein 9.8 g, SaturatedFat 1.3 g, Sodium 624.3 mg, Sugar 3.9 g

TEX-MEX RICE



Tex-mex Rice image

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

2 cloves peeled and halved garlic
2 tablespoons vegetable oil
1 cup long grain white rice (not instant or fast cooking)
1 (14 1/2 ounce) can chicken broth or 1 (14 1/2 ounce) can vegetable broth
1/4 cup salsa (any store brand will do)
1/4 cup chopped diced carrot (fresh, optional)
1/4 cup frozen corn or 1/4 cup fresh corn (optional)

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

TEX-MEX RICE



Tex-Mex Rice image

"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

1 cup uncooked long grain rice
1 medium onion, chopped
2 tablespoons canola oil
2 cups boiling water
1 medium green pepper, chopped
1-1/2 teaspoons chili powder
1 teaspoon salt
1 can (14-1/2 ounces) diced tomatoes, drained

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.

SOUTH TEX-MEX RICE



South Tex-Mex Rice image

Provided by Trisha Yearwood

Categories     side-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 12

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

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.

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