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Tex Mex Rice

     I am the person who skips the beans and doubles up on the rice at any Mexican restaurant, so when I saw I had this recipe, I needed to try it.

Ingredients 
    3 tbs of vegetable oil
My much to be desired knife skills
    2 cups of long grain rice
    4 cups of vegetable stock
    1 large onion, diced
    1 large tomato, diced
    1/2 bunch of cilantro
    1 large green pepper, diced
    4 serrano chiles, scored
    1 tbs of cumin
    2 tsp of minced garlic
    2 tsp of salt
    1 tsp of black pepper



Directions 
   In a large skillet on medium heat, heat the oil until it shimmers.
   Add the rice and cook, continually stirring until lightly browned.
   Add the stock, onion, tomato, cilantro, pepper, chiles, cumin, garlic, salt and black pepper.
   Increase heat to high and bring mixture to a boil.
   Check liquid mixture for taste.
   Reduce heat, cover and simmer for 15 minutes.
   Remove chiles and serve.




Changes I Made!
     I cut back on the cilantro, because I am not a fan.
     Also with this recipe, my rice does not look like this recipe.
     I don't think my pot was big enough to properly cook this all together.        The liquids made the rice super mushy and not the nice consistency I was hoping for.


This recipe is from Trisha' Table. 



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