Matt’s mex-tex rice

 An excellent “perfect rice every time” with a wonderful southwest tex-mex taste, you really need to try this one. It is based on a recipe from the late great Matt Martinez and is sure to impress you.


What You’ll Need

4 Cups  - chicken broth - Homemade or low sodium

1 Can (8oz) - tomato paste

3 Tbsp - vegetable oil or lard

2 Cups - uncooked long grain rice

2 Tbsp - Tex-Mex spice mix (see recipe in sauces/spices)

½ Cup -  onion - chopped

½ Cup - Bell Pepper - red and green  chopped

1 tomato  - diced

  How It’s Done

  • In a pot heat the chicken broth and tomato paste until hot and blended (not boiling)
  • In a LARGE heavy pot or skillet (I used a large 12” x 2” deep cast iron skillet with lid) add the oil or lard and sauté the rice over medium heat until golden brown
  • Stir in the Tex-Mex spice, vegetables and stir for about 1 min.
  • CAREFULLY add the broth mixture and bring to a good simmer (not boiling). Cover and cook for 15 minutes
  • Remove from heat and let stand for an additional 5 minutes. DO NOT remove lid during either the cooking or resting periods.

Tips

  • Instead of fresh vegetables you can use any 1Lb. bag of frozen vegetables. Simply thaw first then add to the rice right before adding the broth mixture.