MEX RICE RECIPES
TEX-MEX FRIED RICE RECIPE | REE DRUMMOND | FOOD NETWORK
Provided by Ree Drummond : Food Network
Categories main-dish
Total Time 16 minutes
Cook Time 16 minutes
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a large skillet and brown the sausage meat, breaking it up into small pieces. When starting to brown, add the frozen corn (no need to thaw), onions, bell peppers and jalapenos. Season with the chili powder, salt, red pepper flakes and plenty of black pepper. Cook until the vegetables are crisp-tender.
- Add the rice and stir-fry until heated through and coated with the vegetable mixture. Add the Worcestershire sauce, hot sauce and lime zest and juice. Stir-fry until the rice is just starting to brown. Add the scallions and stir well so that they are thoroughly mixed in. Serve and garnish with cilantro.
TEX-MEX SKILLET CHICKEN AND RICE RECIPE | FOOD NETWORK ...
Provided by Food Network Kitchen
Total Time 25 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Whisk the salsa, sour cream and 3/4 cup water in a bowl.
- Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the broccoli, bell pepper, scallion whites and garlic; season with salt and pepper. Cook, stirring, until softened, about 6 minutes. Add the cumin and stir until toasted, 30 seconds.
- Stir in the chicken, rice, salsa mixture and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium and simmer until heated through and saucy, 1 to 3 minutes. Fold in half of the cheese; top with the rest. Broil until the cheese melts, 2 to 4 minutes. Top with the scallion greens.
Nutrition Facts : Calories 570, FatContent 33 grams, SaturatedFatContent 12 grams, CholesterolContent 78 milligrams, SodiumContent 1264 milligrams, CarbohydrateContent 51 grams, FiberContent 6 grams, ProteinContent 26 grams, SugarContent 8 grams
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