South Texas Spanish Rice Recipes

SOUTH TEX-MEX RICE

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.

TEXAS-STYLE SPANISH RICE

Steps:

• In a skillet, saute onion and green pepper in oil for about 2 minutes. Add rice and stir until coated with oil. Add tomatoes, turmeric, cumin, salt, garlic powder and water; bring to a boil. Reduce heat and simmer, covered, about 20 minutes or until liquid is absorbed. Add cilantro if desired.

SOUTH TEXAS SPANISH RICE

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.