TEXAS STYLE PESTO WITH PORK TENDERLOIN AND SPANISH RICE
Steps:
- Prepare the pesto by combining all of the ingredients in a food processor and blending well. Set aside until ready to use.
- To prepare the Spanish rice, heat the olive oil in a large pot over medium heat. Saute the onions, bell peppers, and garlic, and cook for approximately 5 minutes. Add the chicken stock and rice to the pot and stir gently. Bring the liquid to a boil, reduce heat and simmer for 20 minutes. Season with salt and pepper.
- Preheat the oven to 350 degrees F.
- In a hot skillet, sear all of the pork tenderloins to seal in the juices and finish cooking in the oven for 30 to 45 minutes. When ready, slice against grain of meat and serve.
- To plate, place a spoonful of the rice on a plate, top with slices of pork tenderloin, and drizzle some of the pesto on top of the pork. Garnish with cilantro.
SOUTH TEX-MEX RICE
Provided by Trisha Yearwood
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
BEST SPANISH RICE
The combination of picante sauce and chicken broth makes this easy recipe very tasty!
Provided by Angela Sims
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 30m
Yield 5
Number Of Ingredients 5
Steps:
- Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
- Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.
Nutrition Facts : Calories 286 calories, Carbohydrate 50.9 g, Cholesterol 2 mg, Fat 6.2 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 1 g, Sodium 696.6 mg, Sugar 2.3 g
SOUTH TEXAS SPANISH RICE
Make and share this South Texas Spanish Rice recipe from Food.com.
Provided by steven.startz
Categories White Rice
Time 45m
Yield 5-7 serving(s)
Number Of Ingredients 10
Steps:
- Saute garlic and onions with cumin, salt, & pepper.
- Add rice and brown. It should take 2-4 minutes stirring frequently.
- Add chili powder; stir well.
- Add undrained Ro-tel tomatoes. Let sit on heat for 2-3 minutes.
- Add water, bring to boil, reduce to good simmer, cover, and cook 17-20 minutes.
- Remove from heat, stir, cover, and let sit 5 minutes.
Nutrition Facts : Calories 250.6, Fat 3.3, SaturatedFat 0.5, Sodium 660.6, Carbohydrate 50.1, Fiber 2.2, Sugar 1, Protein 4.5
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