Tex Mex Rice

Name: Tex Mex Rice
Ingredients: 2 tablespoons vegetable oil; 2 cloves garlic, minced; 1 shallot, minced; 2 cups long grain white rice; Two 14 1/2-ounce cans chicken broth; 1 cup diced fire roasted tomatoes, drained; 1/2 cup diced carrots; 1/2 cup fresh shucked corn kernels or frozen corn; 1 teaspoon ground cumin; 1 bay leaf; Kosher salt; 1/4 cup chopped fresh cilantro, for garnish

12 ingredients

7 steps

Ingredients

2 tablespoons vegetable oil
2 cloves garlic, minced
1 shallot, minced
2 cups long grain white rice
Two 14 1/2-ounce cans chicken broth
1 cup diced fire roasted tomatoes, drained
1/2 cup diced carrots
1/2 cup fresh shucked corn kernels or frozen corn
1 teaspoon ground cumin
1 bay leaf
Kosher salt
1/4 cup chopped fresh cilantro, for garnish

Directions

1

In a heavy pot, heat the vegetable oil over medium heat.
2

Add the garlic and shallots, and sweat until translucent, stirring often.
3

Add the rice to the oil and stir constantly to lightly cook the rice until lightly golden.
4

Stir in the chicken broth, tomatoes, carrots, corn, cumin and bay leaf.
5

Season with salt, then cover and cook for 17 to 18 minutes.
6

Remove from the heat, fluff the rice with a fork and discard the bay leaf.
7

Garnish with cilantro, and serve.