Tex-Mex Rice

From Cook's Country | August/September 2010

Why this recipe works:

Rinsing the rice was a crucial step when making our Tex-Mex Rice, yielding fluffier rice. Tasters preferred canned diced tomatoes, since their flavor is more concentrated than that of fresh tomatoes. Instead of water, we simmered the rice in a puree of canned whole tomatoes tempered with… read more

Rinsing the rice was a crucial step when making our Tex-Mex Rice, yielding fluffier rice. Tasters preferred canned diced tomatoes, since their flavor is more concentrated than that of fresh tomatoes. Instead of water, we simmered the rice in a puree of canned whole tomatoes tempered with chicken broth. To add heat and flavor, we stirred chopped jalapeño and poblano chiles in with chopped onion before toasting the rice.

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Serves 4 to 6

Can’t find poblanos? Use an Anaheim chile or a green bell pepper combined with an extra jalapeño instead. For more heat, leave the ribs and seeds in the jalapeños.

Ingredients

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