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Total Time:
Prep Time: 5 min
Cook Time: 15 min

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Ingredients

For 6 Servings

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1/2 cup sweet onion
3 tbsp olive oil
2 cups white rice
1 (10 oz) can chicken broth
1/2 tsp cumin
1 tsp black pepper
3 tbsp blender hot sauce
1 (10 oz) can rotel tomatoes
0.5 (16 oz) can san marzano tomatoes
1/2 sweet onion
3 green onions
1 tbsp chopped garlic
1 tbsp lime juice
1/2 cup celery rib
2 tsp black pepper
1/4 cup trappey's jalapeno
1 tsp seasoning salt
1 tsp sugar
1/2 cup cilantro leaf

Directions

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1 Blender Hot Sauce- Put all ingredients in the blender and liquify until all ingredients are completly chopped. Refrigerate.
2 Tex-Mex Rice- Put olive oil in a deep saute pan. Heat. Add onions and begin to saute. Add dry rice and cumin, cook and stir until toasted. Add 3 TBS blender hot sauce,and 1 can chicken broth. Cook until liquid is half gone. Remove from stove and cover . Let sit about 5-8 minutes. Enjoy!

Directions

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1. Blender Hot Sauce- Put all ingredients in the blender and liquify until all ingredients are completly chopped. Refrigerate.

2. Tex-Mex Rice- Put olive oil in a deep saute pan. Heat. Add onions and begin to saute. Add dry rice and cumin, cook and stir until toasted. Add 3 TBS blender hot sauce,and 1 can chicken broth. Cook until liquid is half gone. Remove from stove and cover . Let sit about 5-8 minutes. Enjoy!

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