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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. Cover and refrigerate at least an hour before serving. Tips 2 To thaw the corn and rinse the beans quickly. Pour them all into a colander and rinse well with running water. This will also thaw the corn at the same time.

Matts Mex-Tex Rice