Texmexricewrap Recipes

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TEX-MEX WRAPS



Tex-Mex Wraps image

Make and share this Tex-Mex Wraps recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

1 (15 1/2 ounce) can black beans, drained
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
3/4 cup cooked long grain white rice, warm
1/4 cup chopped fresh cilantro
1/4 cup picante sauce
1 tablespoon hot adobo sauce
1/2 teaspoon ground cumin
3/4 cup shredded monterey jack cheese
2 10-inch flour tortillas

Steps:

  • In a saucepan, over medium heat, cook beans until heated through.
  • Add in next 7 ingredients; cook for 2-3 minutes or until warm.
  • Spread the bean mixture evenly onto the tortillas, leaving a 1-inch border.
  • Sprinkle with cheese.
  • Roll-up/wrap burrito style.

Nutrition Facts : Calories 871.9, Fat 19.9, SaturatedFat 9.8, Cholesterol 37.7, Sodium 875.7, Carbohydrate 136.3, Fiber 18.6, Sugar 4.2, Protein 36.6

TEX MEX RICE



Tex Mex Rice image

Provided by Guy Fieri

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

  • In a heavy pot, heat the vegetable oil over medium heat. Add the garlic and shallots, and sweat until translucent, stirring often. Add the rice to the oil and stir constantly to lightly cook the rice until lightly golden.
  • Stir in the chicken broth, tomatoes, carrots, corn, cumin and bay leaf. Season with salt, then cover and cook for 17 to 18 minutes.
  • Remove from the heat, fluff the rice with a fork and discard the bay leaf. Garnish with cilantro, and serve.

TEX-MEX FRIED RICE



Tex-Mex Fried Rice image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 8 servings

Number Of Ingredients 16

2 tablespoons vegetable oil
1 pound spicy sausage meat
1 1/2 cups frozen yellow corn kernels
1 onion, finely chopped
1 red bell pepper, finely chopped
1 jalapeno, finely chopped
1 teaspoon chili powder
Pinch kosher salt
Pinch red pepper flakes
Freshly ground black pepper
4 cups leftover cooked rice
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce, or more to taste
Zest and juice of 1 lime
4 scallions, sliced
1/2 bunch fresh cilantro, chopped

Steps:

  • Heat the oil in a large skillet and brown the sausage meat, breaking it up into small pieces. When starting to brown, add the frozen corn (no need to thaw), onions, bell peppers and jalapenos. Season with the chili powder, salt, red pepper flakes and plenty of black pepper. Cook until the vegetables are crisp-tender.
  • Add the rice and stir-fry until heated through and coated with the vegetable mixture. Add the Worcestershire sauce, hot sauce and lime zest and juice. Stir-fry until the rice is just starting to brown. Add the scallions and stir well so that they are thoroughly mixed in. Serve and garnish with cilantro.

TEX-MEX RICE



Tex-Mex Rice image

"My grandmother gave me the recipe for this nicely spiced rice," recalls Kat Thompson of Prineville, Oregon. At 24 cents per serving, it's an economical side dish. "Or add some ground beef for a satisfying skillet meal," she suggests.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1 cup uncooked long grain rice
1 medium onion, chopped
2 tablespoons canola oil
2 cups boiling water
1 medium green pepper, chopped
1-1/2 teaspoons chili powder
1 teaspoon salt
1 can (14-1/2 ounces) diced tomatoes, drained

Steps:

  • In a large skillet, saute rice and onion in oil until rice is browned and onion is tender. Stir in the water, green pepper, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Stir in tomatoes; heat through.

Nutrition Facts : Calories 184 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 490mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.

TEX-MEX MORNING WRAPS



Tex-Mex Morning Wraps image

Looking for a breakfast idea that can be prepped in, say, five minutes? Enter this tasty wrap featuring chile-dotted eggs, bacon and spicy salsa.

Provided by My Food and Family

Categories     Meal Recipes

Time 17m

Yield Makes 2 servings.

Number Of Ingredients 6

4 slices OSCAR MAYER Bacon
1/4 cup KRAFT Shredded Sharp Cheddar Cheese
2 eggs
2 Tbsp. chopped green chiles
2 flour tortillas (6 inch)
1/4 cup TACO BELL® Thick & Chunky Salsa

Steps:

  • Cook bacon in large skillet on medium heat until crisp; drain. Place 2 bacon slices on each tortilla; sprinkle evenly with cheese.
  • Beat eggs and chilies; add to hot skillet. Cook and stir 2 min. or until set.
  • Divide egg mixture between tortillas; drizzle with salsa. Roll up.

Nutrition Facts : Calories 320, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 240 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 16 g

TEX-MEX CHICKEN WRAPS



Tex-Mex Chicken Wraps image

Mix things up at lunchtime with Tex-Mex Chicken Wraps. These Tex-Mex chicken wraps include grilled chicken breasts, cabbage slaw mix, shredded cheese, grape tomatoes and more! Dip your wrap in salsa or sour cream for added flavor.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 lb. boneless skinless chicken breasts, grilled, chopped
1-1/2 cups coleslaw blend (cabbage slaw mix)
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/2 cup grape tomatoes, quartered
1/4 cup KRAFT Classic Ranch Dressing
1 Tbsp. lime juice
1 tsp. chili powder
4 whole wheat tortillas (10 inch)
1/2 cup TACO BELL® Thick & Chunky Mild Salsa
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Heat grill to medium heat.
  • Combine first 7 ingredients.
  • Spoon chicken mixture down centers of tortillas. Fold in both sides of each tortilla, then roll up burrito style.
  • Grill, seam sides down, 8 to 9 min. or until golden brown on both sides, turning occasionally. Serve topped with salsa and sour cream.

Nutrition Facts : Calories 490, Fat 25 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 33 g

SIMPLE TEX-MEX RICE



Simple Tex-Mex Rice image

Living in Texas, my family loves Tex-Mex and Mexican food. I always seem to have a hard time finding a rice recipe that my whole family can agree on. I came up with this recipe on my own and everyone seems to like it.

Provided by Kim D.

Categories     Long Grain Rice

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

2 cups water
1 cup long-grain rice
2 tablespoons taco seasoning
1 tablespoon butter
1 teaspoon chicken bouillon

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".

Nutrition Facts : Calories 194.4, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 32.9, Carbohydrate 37, Fiber 0.6, Sugar 0.1, Protein 3.3

TEX MEX RICE SALAD WRAP



Tex Mex Rice Salad Wrap image

Categories     Sponsor

Number Of Ingredients 14

1/2 cup shredded Monterey Jack cheese
1 Tbsp. salt-free seasoning
1/2 cup Dijon mustard
2 1/2 cups UNCLE BENS Whole Grain Instant Brown Rice
1/4 cup red wine vinegar
1 cup sliced cucumber
1/2 cup chopped green pepper
1 can sliced black olives (4-6 ounce)
1 cup corn
2 3/4 cups water
1/4 cup olive oil
1/2 lime juiced
1 cup chopped tomato
1/4 cup chopped cilantro

Steps:

  • Cook rice with water according to package directions. Once cooked, set aside to cool slightly.
  • Whisk together red wine vinegar, olive oil, salt-free seasoning and lime juice. Combine all the vegetables and toss with dressing to marinate.
  • Gently combine marinated vegetables and cheese with rice.
  • Serve as a salad or a wrap with lettuce

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