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Category: Sides

Texas Rice

Grills in California never go into storage, but cooking starts moving indoors as the weather cools. Spareribs, typically reserved for the barbecue season, become succulent and tremendously flavorful as they roast in the oven. Making these chipotle ribs is a ... Read more

Total time: 55 minutes | Serves 4
  • 1 tablespoon oil
  • 1 cup rice
  • 1 cup minced white onion
  • 1/3 cup diced green pepper
  • 1 jalapeno pepper, seeded as desired, minced
  • 1 tablespoon minced garlic
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon coarse salt
  • 1 1/2 to 1 3/4 cups low-sodium chicken broth
  • 1/2 cup canned diced tomatoes in sauce
  • 1/4 cup chopped cilantro leaves

Step 1Heat the oil in a pot over medium-high heat. When hot, add the rice; cook, stirring often, until lightly browned, about 5 minutes. Add the onion, green pepper, jalapeno, garlic, cumin and salt. Cook, stirring often, until the onion softens, about 4 to 5 minutes.

Step 2Stir in 1 1/2 cups of broth and the tomatoes. Bring to a boil, then reduce the heat and simmer, covered, until the liquid is absorbed and the rice is tender, about 15 minutes. Let stand, covered, 10 minutes. This can be served immediately (after stirring in the cilantro) or made a day ahead and refrigerated. (If made ahead, reheat, covered, in 350-degree oven until hot, about 45 minutes. Add more broth if the rice is too dry. Stir in the cilantro. Serve hot.)

Each serving:
157 calories; 482 mg sodium; 0 cholesterol; 4 grams fat; 0 saturated fat; 27 grams carbohydrates; 4 grams protein; 2.37 grams fiber.
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