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 with 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 substituting mushrooms or Tofu. The only other change would be to substitute water or vegetable broth for the chicken broth.
Prep Time: 5 minutes
Cook Time: 8 to 10 minutes
Total Time: 15 minutes
Yields: 4 to 6 servings
Equipment: Saucepan with lid, large bowl
Ingredients For Mexican-Style Rice:
3 cups of cooked Basmati white rice, (Success, Boil-in-Bag)
1 tablespoon of olive oil
1 tablespoon of Kosher salt
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
zest of 2 limes
2 tablespoons fresh lime juice, (1 juicy lime)
1 teaspoon of Kosher salt
1/2 teaspoon of fresh ground black pepper
2 tablespoons of cilantro, chopped
Green onion tops, thinly sliced on the bias (reserve the white parts)
Tip: 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.
Follow the directions for cooking the Success boil-in-a-bag rice. Cooking time 8 to 10 minutes.
Note: Once cooked, drain rice completely.
In a large mixing bowl add the cooked Basmati rice, corn medley (Southwest-style), drained fire-roasted tomatoes, Pico de Gallo, green onion tops, Kosher salt, fresh ground black pepper, chopped cilantro, and lime juice. Mix to combine. There you have it, my Tex-Mex Rice.