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Out of necessity, I had to come up with a Tex-Mex rice that had no tomatoes or citrus in it. So this is what I came up with.
It has a very mild flavor, so it goes nicely as a side dish to almost any Tex-Mex meal. I served it with Carne Asada….one of our favorites. I need a good recipe for Carne Asada, so for now Hubbyman just hits one of the local Carnicerias and gets it pre-made. Easy!
1 c rice
1 1/2 c water
2 tbls olive oil
1/4 tsp onion powder
1/4 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
salt to taste
In a medium sauce pot, bring water to a boil. Add remaining ingredients and cover. Reduce heat and simmer for 10-20 minutes until rice is done. Stir gently with a fork to fluff.
Hermana Linda says
Carne asada is usually skirt steak or flap meat. It is marinated in something. Everyone has his or her own secret marinade. Some use beer or cheap wine. Many have ketchup, mustard and/or Worcestershire sauce involved. Strips of onions and peppers often are featured. There is also usually seasoned salt or chicken bullion powder (Knorr) The longer it marinates the better. Then just grill it.