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Tex-Mex Hot Rice

Tex-Mex Hot Rice recipe image
This Tex-Mex Hot Rice is a comforting, flavorful side dish that brings a kick of spice to your table. The combination of toasted rice, savory lard or bacon drippings, and fresh tomatoes creates a hearty base. The addition of ground red chile provides a gentle heat that can be adjusted to your preference, while the chicken stock infuses the grains with deep umami flavor. Perfect for pairing with grilled meats, enchiladas, or beans, this dish is ready in under 30 minutes. It&# 226;€™s a simple yet satisfying meal component that highlights classic Tex-Mex ingredients. Serve it hot for a warm, aromatic experience that complements any southwestern-inspired dinner. The texture is fluffy yet distinct, with each grain coated in a light, savory sauce.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 704.3
Dietary: Gluten-free
Description
This Tex-Mex Hot Rice is a comforting, flavorful side dish that brings a kick of spice to your table. The combination of toasted rice, savory lard or bacon drippings, and fresh tomatoes creates a hearty base. The addition of ground red chile provides a gentle heat that can be adjusted to your preference, while the chicken stock infuses the grains with deep umami flavor. Perfect for pairing with grilled meats, enchiladas, or beans, this dish is ready in under 30 minutes. It&# 226;€™s a simple yet satisfying meal component that highlights classic Tex-Mex ingredients. Serve it hot for a warm, aromatic experience that complements any southwestern-inspired dinner. The texture is fluffy yet distinct, with each grain coated in a light, savory sauce.
Ingredients
  • 1/2 cup Uncooked rice
  • 2 tablespoon Lard or bacon drippings
  • 1 ea Large onion, finely chopped
  • 4 ea Ripe tomatoes, chopped
  • 4 cup Chicken stock, boiling
  • 1/2 teaspoon Salt
  • 3 tablespoon Ground mild or hot red chile
Directions
  1. 1
    Rinse the rice thoroughly under cold water until the water runs clear, then drain well.
  2. 2
    Heat the lard or bacon drippings in a large heavy skillet over medium heat.
  3. 3
    Add the drained rice to the skillet and stir continuously until the grains are lightly browned and toasted.
  4. 4
    Add the finely chopped onion to the skillet and cook, stirring occasionally, until the onion is soft and golden.
  5. 5
    Stir in the chopped tomatoes, boiling chicken stock, salt, and ground red chile.
  6. 6
    Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 15 minutes.
  7. 7
    Remove from heat and let stand, covered, for 5 minutes to allow the rice to steam and become fluffy.
  8. 8
    Fluff the rice with a fork and serve immediately.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 704.3kcal
% Daily Value *
Total Fat 33.7g52%
Saturated Fat 9.4g47%
Cholesterol 226.0mg76%
Sodium 2776.8mg116%
Total Carbohydrate 14.7g5%
Dietary Fiber 1.7g7%
Sugars 3.7g
Protein 71.9g144%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegetarian version, substitute vegetable broth for chicken stock and use olive oil or vegetable shortening instead of lard or bacon drippings.

Adjust the amount of ground red chile to your taste preference. Start with 1 tablespoon if you prefer mild heat, adding more up to 3 tablespoons for a spicier dish.

Ensure the skillet is heavy-bottomed to prevent sticking and to distribute heat evenly for uniform cooking.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to restore moisture.

Keywords: tex-mex, rice, chile, tomato, onion, spicy, side dish, comfort food, easy recipe, quick dinner, bacon drippings, lard, chicken stock, steamed rice, flavorful, hearty, home cooking, vegetarian option, spice, traditional
Read it online: https://www.chefs-mate.com/recipe/tex-mex-hot-rice/