Living in NorthTexas you eat Tex Mex all the time. Not only can you buy Tex Mex food at many restaurants you learn to put your own spin on Mexican food that you make homemade in your kitchen. While, I never liked spicy foods, I always love the fresh ingredients of my own spin on TexMex.
This recipe is from my former mother-in-law, Celia Garza. She taught me this after tasting my Spanish Rice which I didn’t really know how to make. LOL So Learning this from her was so wonderful not only to enjoy but to continue and pass down to my children. She grew up in New Mexico and really didn’t know how to make Mexican food in the traditional sense. She learned it and was always so willing to teach me any dish. Both of her daughters learned how to make this dish, so this video is to honor her and teach my children a dish from their heritage.
I hope you will make this recipe and leave your comments!
- 1 cup of Long Grain Rice (do not use instant)
- 1/4 up onion (dehydrated or fresh) chopped, sliced or minced works great
- 1/4 of bell peppers chopped
- 1 Tbsp of minced garlic
- 2 Tbsp of cumin
- 1 tsp of salt
- 4 Tbsp of Tomato Chicken Bouillon
- 2 Tbsp of Oil, shortening, (don’t use butter it will burn)
- 2 Cups of Water
(Optional 1/2 cup of frozen sweet peas, chicken or even ground beef)
Directions: In a 10-12 inch skillet, add oil and heat on medium high. Pour rice, onion, bell peppers, garlic, salt and cumin into the skillet. Stir until translucent. Add Bouillon and stir. Pour 2 cups of water an stir until it boils. Cover and turn down to medium low heat and cook for 20 min or until the water has cooked out.
I serve with shredded cheese on top – Enjoy! Video Here