Tex-Mex Rice

Name: Tex-Mex Rice
Yield: Serves 4 to 6
Cuisine: Southwest (Tex-Mex)
Ingredients: 1 (14.5-ounce) can, diced tomatoes; 1 1/2 cups, long grain white rice; 1/4 cup, vegetable oil; 1 , onion, chopped fine; 1 , poblano chile (see note), seeded and chopped fine; 2 , jalapeño chiles, seeded and chopped fine (see note); 1 teaspoon, ground cumin; 1 teaspoon, dried oregano; 1 1/2 cups, low-sodium chicken broth; , Salt

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Appears in Cook's Country August/September 2010

Side Dishes

Southwest (Tex-Mex)

Rice

SERVES4 to 6

TIME1¼ hours

$Tex-Mex Rice$

WHY THIS RECIPE WORKS

Rinsing the rice was a crucial step when making our Tex-Mex Rice, as it yielded fluffier rice. Tasters preferred canned diced tomatoes, since their flavor is more concentrated than that of fresh tomatoes. Instead of water, we simmered the r...

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