A quick and easy Tex-Mex rice side dish to serve alongside enchiladas, tamales, tacos and more.
1 tablespoon olive oil
1 clove garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cumin
1 teaspoon chicken bouillon powder
1 cup uncooked long grain rice
2 cups water
1/4 cup tomato green chile-style salsa
- Heat olive oil in pan over high heat for about 30 seconds. Stir in garlic, chili powder, paprika, salt, pepper and cumin. Once the spices are well blended, stir in uncooked rice. Continue to stir the rice and cook on high for 2 to 3 minutes. Pour in water and salsa. Bring to a boil. Stir the rice one last time; reduce the heat to the lowest setting and place lid on the pan and cook for 20 minutes.
- Remove lid, gently fluff rice with a fork and serve.
Makes 4 servings.
Tip: Do not stir while cooking, as this will make the rice sticky, and allow steam to escape.
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.