Tex-Mex Mexican Rice and Blender Hot Sauce |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A dear friend from Mexico taught me how to make this. I have tweaked it to fit my tastes. I fix this for every Mexican dinner.. tacos, enchiladas, etc. I've been asked for this recipe many ,many times. Ingredients:
1/2 cup sweet onion |
3 tablespoons olive oil |
2 cups white rice |
1 (10 ounce) can chicken broth |
1/2 teaspoon cumin |
1 teaspoon black pepper |
3 tablespoons blender hot sauce |
1 (10 ounce) can rotel tomatoes |
0.5 (16 ounce) can san marzano tomatoes |
1/2 sweet onion |
3 green onions |
1 tablespoon chopped garlic |
1 tablespoon lime juice |
1/2 cup celery rib |
2 teaspoons black pepper |
1/4 cup trappey's jalapeno |
1 teaspoon seasoning salt |
1 teaspoon sugar |
1/2 cup cilantro leaf |
Directions:
1. Blender Hot Sauce- Put all ingredients in the blender and liquify until all ingredients are completly chopped. Refrigerate.
2. Tex-Mex Rice- Put olive oil in a deep saute pan. Heat. Add onions and begin to saute. Add dry rice and cumin, cook and stir until toasted. Add 3 TBS blender hot sauce,and 1 can chicken broth. Cook until liquid is half gone. Remove from stove and cover . Let sit about 5-8 minutes. Enjoy!
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