My Tex-Mex Rice is super flavorful. Bold colors and ingredients make this dish perfect when making any type of Tex-Mex meal. Below, I’ve posted a picture of this rice dish alongside a Quesadilla. To get the recipe for my Chicken Fajita Quesadillas, just click on the link at the bottom of this page.
For Vegetarian Quesadillas: The original link will read Chicken Fajita Quesadillas. Follow the recipe, leaving out the chicken and substituting mushrooms or Tofu. The only other change would be to replace chicken broth with water or vegetable broth.
Prep Time: 5 minutes
Cook Time: 8 to 10 minutes
Total Time: 15 minutes
Yields: 4 to 6 servings
Equipment: 1 (3-quart) saucepot with lid, large mixing bowl, chef’s knife, cutting board, can opener, Microplane, large serving bowl
Ingredients For Mexican-Style Rice:
3 cups of cooked Basmati white rice (Success, Boil-in-Bag)
1 tablespoon of olive oil
1 (14.5-ounce) can of fire-roasted tomatoes, drained
1 (10-ounce) can of Steam Crisp Southwest-Style corn, drained and rinsed
2 tablespoons of fresh Pico de Gallo, store-bought
2 limes, zested
2 tablespoons fresh lime juice (1 juicy lime)
1 tablespoon plus 1 teaspoon of Kosher salt
1/2 teaspoon of fresh ground black pepper
2 tablespoons of cilantro, chopped
1/4 cup of green onion tops, thinly sliced on the bias (save the white parts)
Instructions:
Follow the directions on the box for Success boil-in-a-bag rice. The cooking time is 8 to 10 minutes.
In a large mixing bowl, we will add the cooked Basmati rice, corn medley (Southwest-style), drained fire-roasted tomatoes, Pico de Gallo, green onion tops, Kosher salt, freshly ground black pepper, chopped cilantro, and lime juice. Mix to combine.
There you have it, my Tex-Mex Rice.
Notes:
1) Once cooked, drain the rice completely.
2) I like to add Kosher salt and olive oil to the water when cooking the rice. Adding salt to the water will season the rice, and the olive oil will prevent the rice from sticking together.
3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
Tex-Mex Rice
Equipment
- 1 saucepot with lid 3 quart
- 1 mixing bowl Large
- 1 chef's knife
- 1 cutting board
- 1 can opener
- 1 Microplane
- 1 serving bowl Large
Ingredients
- 3 cups Basmati white rice Cooked, (Success, Boil-in-Bag)
- 1 tbsp olive oil
- 1 14.5-ounce can fire-roasted tomatoes Drained
- 1 10-ounce can Steam Crisp Southwest-Style corn Drained and rinsed
- 2 tbsps fresh Pico de Gallo Store-bought
- 2 limes Zested
- 2 tbsps fresh lime juice 1 juicy lime
- 1 + 1 tbsp + tsp Kosher salt
- 1/2 tsp black pepper Freshly ground
- 2 tbsps fresh cilantro chopped
- 1/4 cup green onion tops Thinly slice on the bias, save the white parts.
Instructions
- Follow the directions on the box for Success boil-in-a-bag rice. The cooking time is 8 to 10 minutes.In a large mixing bowl, we will add the cooked Basmati rice, corn medley (Southwest-style), drained fire-roasted tomatoes, Pico de Gallo, green onion tops, Kosher salt, freshly ground black pepper, chopped cilantro, and lime juice. Mix to combine.There you have it, my Tex-Mex Rice.
Notes
1) Once cooked, drain the rice completely.
2) I like to add Kosher salt and olive oil to the water when cooking the rice. Adding salt to the water will season the rice, and the olive oil will prevent the rice from sticking together.
3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.https://lindalouhamel.com/2020/07/28/chicken-fajita-quesadillas/
https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/
