Simpletexmexrice Recipes

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.

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".

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.

Steps:

• In a bowl, combine the first six ingredients. Transfer to a greased microwave-safe 8-in. square dish. Cover and microwave on high for 3-4 minutes, rotating once. Stir; microwave 1-3 minutes longer or until heated through. Sprinkle with cheese. Microwave, uncovered, for 20-30 seconds or until cheese is melted. Let stand for 5 minutes. ,

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.

Steps:

• Preheat the broiler. Whisk the salsa, sour cream and 3/4 cup water in a bowl.
• Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the broccoli, bell pepper, scallion whites and garlic; season with salt and pepper. Cook, stirring, until softened, about 6 minutes. Add the cumin and stir until toasted, 30 seconds.
• Stir in the chicken, rice, salsa mixture and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium and simmer until heated through and saucy, 1 to 3 minutes. Fold in half of the cheese; top with the rest. Broil until the cheese melts, 2 to 4 minutes. Top with the scallion greens.

Steps:

• Cook rice according to pack instructions, then drain. Heat 1 tbsp oil in a frying pan. Add the sliced peppers and fajita seasoning, and cook for 1 min until fragrant.
• Stir through the rice and beans, and heat until piping hot. Mix the remaining oil, lime juice, coriander and some seasoning into the pan and serve.