You can take fried rice, mix in some spices, add chicken, and call it Tex-Mex Chicken and Rice—but that doesn’t make it so.
The rice that usually comes alongside a burrito at restaurants has about as much flavor as a piece of cardboard. We wanted to taste the tomato.
This is typically a no-cook salad, but we found 5 minutes in the skillet was time well spent.
We set out to create a thick, slow-cooker chili with big, beefy Texas flavor.