Best Tex Mex Rice From The Rio Grande Valley Recipes

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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 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

RIO GRANDE RICE



Rio Grande Rice image

Make and share this Rio Grande Rice recipe from Food.com.

Provided by shawnajean

Categories     Low Protein

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
1/2 cup onion, finely diced
1 1/2 cups white rice, uncooked regular long grain
1 red pepper, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
12 ounces tomato sauce
2 teaspoons salt
1 garlic clove, minced
1/4 teaspoon saffron, Mexican saffron (optional) or 1/4 teaspoon turmeric (optional)
3 cups water

Steps:

  • In a large saucepan, heat vegetable or olive oil over medium-low heat.
  • Sauté the onions in the pan until golden brown.
  • Add the rice to the pan and stir well to coat the grains with the oil.
  • Mix in the remaining ingredients.
  • Cover the pan and bring it to a boil, then reduce the heat to simmer and cook for 30-40 minutes until the rice is tender.
  • Stir the rice occasionally to keep it from sticking.

Nutrition Facts : Calories 263.3, Fat 7.4, SaturatedFat 1, Sodium 1086.2, Carbohydrate 45.1, Fiber 2.9, Sugar 3.9, Protein 4.4

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.

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

RIO GRANDE VALLEY STYLE CARNE GUISADA



Rio Grande Valley Style Carne Guisada image

This TexMex beef stew recipe was adapted from the recipe used by Sylvia's Enchilada Kitchen, a popular Houston restaurant. I add one chopped jalapeno pepper with the green bell pepper (not listed below), and serve it with a mound of mexican rice (like #41167) in the bowl.

Provided by PanNan

Categories     Stew

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 16

1 1/2 lbs round steaks
1 tablespoon vegetable oil
3 cups water
1/4 teaspoon dried oregano leaves
1 teaspoon cumin seed
1 teaspoon fresh ground black pepper
1 1/2 teaspoons salt
1 clove garlic, minced
1/2 green bell pepper, diced
1/2 onion, sliced
1 fresh tomato, diced
1/2 cup tomato sauce
1 tablespoon chili powder
1 teaspoon paprika
2 teaspoons all-purpose flour
2 tablespoons vegetable oil

Steps:

  • Cube meat (about 1"), removing all fat and gristle.
  • Sear meat in oil.
  • Add water and cook on medium-low heat for about 30 minutes, stirring occasionally.
  • Toast cumin seeds in a small sauté skillet on medium-high until they begin to smoke slightly.
  • Grind the hot cumin seeds with a mortar and pestle.
  • Add oregano, ground toasted cumin, black pepper, salt and garlic to the meat.
  • Add vegetables (bell pepper, onion and tomato) and continue to cook about 30 minutes.
  • Add tomato sauce, chili powder and paprika.
  • Continue to simmer for another 15-20 minutes.
  • While the meat is simmering, heat 2 tbsp oil in a small sauté pan and add flour over medium-low heat.
  • Stir the flour and oil constantly until the flour turns a light golden brown (roux).
  • Add the roux to the meat and continue to simmer for about another 30 minutes.
  • Serve carne guisada with rice and beans and flour or corn tortillas.
  • Note: can speed the cooking time by using a pressure cooker.

Nutrition Facts : Calories 454.8, Fat 30.5, SaturatedFat 9.2, Cholesterol 124.2, Sodium 1170, Carbohydrate 8, Fiber 2.5, Sugar 3.3, Protein 36.9

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 SPANISH RICE



Tex-Mex Spanish Rice image

I got this recipe at a cooking class and it always turns out perfect. The cookbook is, "San Antonio, Love at First Bite". Can substitute vegetable broth to make it Vegan.

Provided by Vicki in CT

Categories     Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup rice
1/4 cup oil
1 tomatoes, quartered
1 onion, quartered
1 garlic clove
1 jalapeno, minced
2 cups chicken broth

Steps:

  • Place tomato, onion, and garlic in food processor. Puree.
  • Saute rice in oil until opaque.
  • Add pureed mixture and remaining ingredients.
  • Cover and simmer for 25 minutes WITHOUT removing lid.

Nutrition Facts : Calories 334.4, Fat 14.7, SaturatedFat 2.3, Sodium 384.6, Carbohydrate 43.6, Fiber 1.6, Sugar 2.5, Protein 6.3

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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