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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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My kids aren't crazy about refried beans, so I try to find alternative sides for taco nights. This recipe is from Rachael Ray. Ingredients:
2 tablespoons vegetable oil |
1 (14 ounce) can hominy |
1 small red onion, chopped |
1 jalapeno, seeded and chopped |
2 garlic cloves, finely chopped |
2 cups cooked long-grain rice |
1/4 cup chopped cilantro (about a handful) |
2 -3 small tomatoes, seeded and diced |
3 dashes hot sauce (more if you like it spicy!) |
salt & fresh ground pepper |
Directions:
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.
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