This is a good side dish for any Mexican meal with a little spice but not too much. I serve it with Beefy Burritos and Enchiladas.
Tex-Mex Rice
Ingredients
- 3 cups rice
- Olive oil
- Water
- 2 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 14.5 oz can diced tomatoes with green chilies
- 1 14.5 oz can fire-roasted diced tomatoes
Instructions
- In a big saucepan, lightly brown rice in oil. Stir constantly and do not burn! Add water, spices, and tomatoes. Stir once, gently without touching the bottom. Cover and bring to a boil and simmer until rice is soft. Fluff and serve!
