Tex Mex Rice With Bacon Recipes

MEXICAN RICE CASSEROLE

Steps:

• Fry bacon until crisp and drain. Add onion, green pepper to drippings in pan and cook until tender. Add rice; cook until golden. Stir in beef and garlic cooking until beef is almost done. Stir in water, tomato sauce and seasonings.
• Heat to boiling reduce heat and simmer for 20 minutes. Spoon half meat unto 2-quart casserole. Sprinkle with half of the cheese and add remaining meat. Top with the rest of the cheese and bacon. Bake at 400 degrees for about 15- 20 minutes.

EASY MEXICAN RICE

Steps:

• Rinse the rice in a mesh strainer until water draining is clear. (This is optional, but it helps remove the starch and keep the cooked rice from being mushy.)
• Heat the oil in a 4-quart saucepan over medium-high heat. Add the rice and cook until translucent (somewhat clear) about 3-4 minutes; stirring frequently.
• Add the rest of the ingredients and bring to a rapid boil over high heat.
• Stir once and cover. Turn the heat down to almost low (a little less than medium low) and cook for 25 minutes. Remove cover and let stand 2-3 minutes before fluffing with a fork.

TEX MEX RED BEANS AND RICE

Steps:

• Bring water to a boil in a small saucepan. Add rice, cover and simmer 20 minutes, stirring occasionally.
• When rice is done, remove it from the stove top. To a medium skillet over medium high heat add oil and bacon and cook 3 minutes to crisp edges of bacon. Add onions and cook 3 minutes to soften. Add beans to heat through, then stir in cooked rice. Season rice and beans with cayenne sauce, salt and pepper, to your taste. Serve rice and beans from the skillet.

TEX-MEX RICE WITH BACON

Steps:

• In a 10-inch skillet with a lid, over medium heat, cook bacon until crispy. Using tongs, transfer cooked bacon to a paper towel-lined plate. Return skillet to the heat and cook the onions and bell peppers in the bacon fat until tender but not browned, about 3 minutes. Add the rice to the skillet and cook for 1 minute, tossing to coat each grain of rice with the oil in the pan. In a bowl, combine the tomatoes (with their juices), the water, salt, cumin, garlic powder, chile powder, oregano, brown sugar, Worcestershire sauce, and pepper. Stir to blend. Pour over the rice. Make sure all ingredients are evenly distributed in the skillet. Cover the skillet, reduce the heat to low, and simmer 40 to 50 minutes, or according to package directions. Sprinkle the peas over the top of the rice and replace the lid. Remove from the heat, leave the pan covered and let sit undisturbed for 5 minutes or until all the liquid has been absorbed and the rice is tender. To check to see if the liquid has been absorbed, push a wooden spoon into the center of the rice until touching the bottom of the pan, pull back the spoon and look for liquid in the bottom of the pan. If there is still a lot of liquid, put the rice back on the heat for another 3 to 5 minutes. Stir the peas into the rice and set aside for 5 minutes to heat them through, After the rice has rested, fluff with a fork to break up any clumps. Transfer to a serving dish, crumble cooked bacon on top, sprinkle on the green onions and serve hot.

SIMPLE TEX-MEX RICE

Steps:

• Combine all ingredients in a medium-sized saucepan.
• Heat over medium-high heat until water begins to boil.
• Cover saucepan with tight fitting lid, and reduce heat to low.
• Cook over low heat for 15 minutes without removing lid or stirring.
• After 15 minutes, remove lid and fluff rice with a fork.
• ~NOTE~The amount of taco seasoning can be adjusted to your taste. I use Penzey's "bold taco seasoning".

TEX-MEX RICE FROM THE RIO GRANDE VALLEY

Steps:

• Soak the rice - In a large bowl, pour hot water over rice and let stand 25 minutes.
• While the rice is soaking, cut up the vegetables, and grind the cumin.
• Drain into a sieve and rise well in cold water. Shake sieve and let drain a while until rice stops dripping.
• While the rice is draining, heat oil in a skillet on medium heat.
• Brown the Rice - Once oil is hot, stir in rice, making sure grains are well coated with oil. Saute rice for about 10 minutes until golden brown, stirring often. If any rice starts turning dark brown, stir constantly.
• Stir in all the ingredients except chicken broth (tomato sauce, tomato, bell pepper, onion, garlic, cumin, salt, and pepper). Cook for 3 minutes on medium heat or until almost dry, stirring constantly.
• Stir in chicken broth and then do not stir again until cooking is complete. Reduce heat to medium-low, cook uncovered, for 10 minutes.
• Cover and cook for 5 minutes. Change heat to Low, cook covered, for 20 minutes.