South Tex-Mex Rice
A tasty rice recipe by Trisha Yearwood from Trisha's Southern Kitchen
- 35 minutes
- 6 to 8 servings
- 3 tablespoons vegetable oil
- 2 cups long-grain rice
- 4 fresh serrano chiles, scored
- 4 cups vegetable stock
- 1 large onion, diced
- 1 large tomato, diced
- ½ bunch cilantro, whole leaves torn, plus more for garnish
- 1 large green bell pepper, seeded and deveined, diced
- 1 tablespoon cumin
- 2 teaspoons minced garlic
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 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.
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