Tex-Mex Rice

Name: Tex-Mex Rice
Ingredients: 2 cloves peeled and halved garlic; 2 tablespoons vegetable oil; 1 cup long grain white rice (not instant or fast cooking); 1 (14 1/2 ounce) can chicken broth or (14 1/2 ounce) can vegetable broth; 1/4 cup salsa (any store brand will do); 1/4 cup chopped diced carrot (fresh, optional); 1/4 cup frozen corn or 1/4 cup fresh corn (optional)

7 ingredients

7 steps

Ingredients

2 cloves peeled and halved garlic
2 tablespoons vegetable oil
1 cup long grain white rice (not instant or fast cooking)
1 (14 1/2 ounce) can chicken broth or (14 1/2 ounce) can vegetable broth
1/4 cup salsa (any store brand will do)
1/4 cup chopped diced carrot (fresh, optional)
1/4 cup frozen corn or 1/4 cup fresh corn (optional)

Directions

1

In a heavy pot, cook garlic in oil over high heat until browned, stirring often.
2

Discard garlic cloves.
3

Add rice to infused oil and reduce heat to medium high.
4

Stirring constantly, brown rice.
5

Add broth, salsa, carrots and corn and reduce heat to low.
6

Cover and cook for 20 minutes.
7

Fluff rice before serving.

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