Faith, Food and Family

Watch me make this over on my YouTube channel Faith, Food and Family ! Tex-Mex Rice Ingredients: 2 tsp of garlic powder 2 TBSP of oil (I use avocado, canola or olive oil) 2 cups of jasmine rice 29 oz of chicken broth (I use unsalted) 1/2 cup of salsa 3/4 cup of corn (can use canned, frozen or fresh) salt(or any other desired seasonings) to taste Heat oil in saucepan over medium heat, and add rice to the pan. Stir frequently and toast the rice. When you see the rice turning golden brown in areas, you are ready to add the rest of your ingredients. Add chicken broth, salsa and corn and salt to the rice and stir well. Bring to a boil and then turn down the heat to low and cover and simmer for 20 minutes. Fluff rice before serving. NOTES: I don't use any salt because I watch my sodium. Feel free to add salt to yours if you would like. Be careful if you use salted broth though since it could be easy to oversalt the recipe. Also, you can definitely add cumin, mexic...

My kids love the rice from our local Mexican restaurant. So, I wanted to try to recreate it at home. They love this one just as much! It’s so delicious! We often eat it with black beans, salsa and sour cream. We also love to serve it with fajitas and enchiladas. So many ways you can use this tasty rice. Cook a batch on the weekend and use it for meals throughout the week. Restaurant Style Mexican Rice Ingredients: 3 ¼ cups of chicken broth or stock 2 cups of rice (I usually use Jasmine or Basmati) ½ tsp of ground cumin 2 tsp garlic powder 1 tsp onion powder ¼ tsp Mexican oregano 8oz can of tomato sauce 3 tbsp of oil (I use canola) In a large saucepan, heat 3 tbsp of oil over medium heat. Add rice and stir to coat the rice with the oil. Cook the rice until golden, taking care not to let it burn. You can turn the heat down a bit if it starts getting too dark. Add cumin, garlic powder, Mexican oregano and onion powder and stir well. Cook for a few seconds longer. Take ...