Tex-Mex style Sweet rice
Ingrediants:
- 6 cups rice, finished size, steam cooked
- 1/2 can (4 oz) tomato paste
- 1 red onion or chalot (1/2 – 3/4 cup diced)
- 1 can sweetened corn (equal portions to onion)
- 1/4 cup chicken stock (8 oz can)
- 1/4th cup sweet chili (chicken, asian) or chili & sugar
- 1/2 stick of butter
- Kosher salt to flavor (approx 1 teaspoon)
- Cracked pepper to flavor (approx 3 teaspoons)
Instructions:
- Steam rice
- Put in a mixing bowl & fluff, then put in fridge for ~ 1 hour, uncovered
- In a saute pan, saute onion & corn
- On high heat, add 1/2 stick butter
- Turn down to medium as it begins to melt
- Add onions, saute
- When butter is completely melted, add corn
- Saute 1 minute
- Add seasoning (Kosher salt & Cracked pepper, to taste)
- Add 1/2 can tomato paste and stir
- Add 1/4 cup chicken stock
- Add 4 cups of rice
- If too red, add more rice till pink. Quickly stir till evenly colored.
- Taste should be a little bland
- Add chicken stock if paste is too thick, 1/4 cup at a time
- Add 1/4 cup sweet chili
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