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Tex-Mex Fried Rice




Source of Recipe


Rachael Ray






List of Ingredients



• 2 tablespoons vegetable oil
  
• 1 14-ounce can hominy or 2 ears of corn, kernels removed
  
• 1 small red onion, chopped
  
• 1 jalapeño, seeded and chopped
  
• 2 cloves garlic, finely chopped or grated
  
• 2 cups cooked long grain white rice
  
• 1/4 cup (about a handful) chopped cilantro
  
• 2 to 3 small tomatoes, seeded and diced
  
• A few dashes hot sauce (more if you like it spicy!)
  
• Salt and ground black pepper
  






Instructions



1. Place a medium skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons. Add the hominy or corn, onion, jalapeño and garlic to the pan, and cook until the veggies are golden brown, 5-6 minutes.
   
   
2. Add the rice to the pan and continue cooking until the rice is light golden and crispy, 3-4 minutes. Remove the pan from the heat and stir in the cilantro, tomatoes and hot sauce. Season with salt and pepper and serve warm alongside Hanger Steak with Margarita Marinade.
   
   






Final Comments


Yields: 4 servings