Name: Tex-Mex Fried Rice
Ingredients: 2 tablespoons vegetable oil; One 14-ounce can hominy or 2 ears of corn; kernels removed; 1 small red onion; chopped; 1 jalapeño; seeded and chopped; 2 cloves garlic; finely chopped or grated; 2 cups cooked long grain white rice; ¼ 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

Food & Fun - By The Rachael Ray Staff on Thu, 03/12/2009 - 20:00

Ingredients

2 tablespoons vegetable oil
One 14-ounce can hominy or 2 ears of corn, kernels removed
1 small red onion, chopped
1 jalapeño, seeded and chopped
2 cloves garlic, finely chopped or grated
2 cups cooked long grain white rice
¼ 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

Preparation

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.

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.