Appears in Cook's Country August/September 2010
We wanted to taste the tomato in this comforting rice dish.
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...