Tex-Mex Fried Rice

Aired March 12, 2009

2 tablespoons vegetable oil
1 14-ounce can hominy or 2 ears of corn, kernels removed
1 small red onion, chopped
1 jalapeo, 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

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, jalapeo and garlic to the pan, and cook until the veggies are golden brown, 5-6 minutes.

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.

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