Tex-Mex Rice
My Tex-Mex Rice is super flavorful.
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.