Red chile rice from The Homesick Texan Cookbook (page 276) by Lisa Fain

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Notes about this recipe

  • lkgrover on November 08, 2016

    I used a whole can of diced tomatoes; all other ingredients as in the recipe. I blended it in a mini-chopper; got 2 cups yield for the tomato paste. (Used about 1 1/2 cups in my rice: very spicy!) I have been melting cheese on top of the rice to make it less spicy. (Cojita cheese because I used it in the tacos that was my main dish.)

  • Breadcrumbs on June 03, 2012

    p. 276 - Very nice rice. I love smoky flavours so this dish held much greater appeal for me than it did for mr bc. For the same reason, I preferred it over similar, Spanish-style rice dishes I’ve had in the past. I made 8 recipes from this book today and this was my favourite. I have to say, the cumin definitely seemed out of place in this dish and I omitted it. I find the author’s recipes in-precise and the tomatoes here are an example of what I’m talking about. LF indicates a 1/2c yield after combining 3/4 drained chopped tomatoes, 1/4 medium onion, 2 cloves garlic and a tbsp of lime juice. Even if you pressed your tomatoes, you’d definitely have more than a 1/2 cup yield. Prior to serving, I popped the rice under the broiler and melted some Monterey Jack cheese atop. Yum!

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