<\/p>\n

When we lived in Houston, we lived across the street from Los Tios. People raved about the restaurant, so we gave it a try. It was good, but in the land of excellent Tex-Mex, we never made it back. One thing we really liked, though, was their rice. Rob Walsh’s The Tex-Mex Cookbook<\/a>, he recreates the rice. You can make it spicy or leave out the chiles for a more kid friendly dish.<\/p>\n

Ingredients:<\/p>\n

\n
• 2 c. chicken broth<\/li>\n
• 1 tomato, coarsely chopped<\/li>\n
• 2 garlic cloves<\/li>\n
• 2 TBSP olive oil<\/li>\n
• 1\/2 small onion, chopped<\/li>\n
• 1 c. raw white rice<\/li>\n
• 2 serrano chiles<\/li>\n
• 1\/2 c. minced carrots<\/li>\n
• pinch of ground cumin<\/li>\n
• pinch of black pepper<\/li>\n
• salt to taste<\/li>\n<\/ul>\n

  Directions:<\/p>\n

  \n
  1. In a blender, combine the broth, tomato, and garlic. Puree and set aside.<\/li>\n
  2. Heat oil in skillet over medium heat. Add the onion and saute until soft, about 5 minutes. Add the raw rice; saute until it turns opaque without browning. Add the broth puree, chiles, carrots, cumin, and pepper.\u00a0 Salt to taste.<\/li>\n
  3. Bring the rice to a boil and reduce heat. Cover tightly and simmer for 35 to 30 minutes.<\/li>\n<\/ol>\n

     Los Tios Mexican Rice:<\/span><\/p>\n

     <\/p>\n","protected":false},"excerpt":{"rendered":"

     When we lived in Houston, we lived across the street from Los Tios. People raved about the restaurant, so we gave it a try. It was good, but in the land of excellent Tex-Mex, we never made it back. One thing we really liked, though, was their rice. Rob Walsh’s The Tex-Mex Cookbook, he recreates the rice. You can make it spicy or leave out the chiles for a more kid friendly dish. Ingredients: 2 c. chicken broth 1 tomato, coarsely chopped 2 garlic cloves 2 TBSP olive oil 1\/2 small onion, chopped 1 c. raw white rice 2 serrano chiles 1\/2 c. minced carrots pinch of ground cumin pinch of black pepper salt to taste Directions: In a blender, combine the broth, tomato, and garlic. Puree and set aside. Heat oil in skillet over medium heat. Add the onion and saute until soft, about 5 minutes. Add the raw rice; saute until it turns opaque without browning. Add the broth puree, chiles, carrots, cumin, and pepper.\u00a0 Salt to taste. Bring the rice to a boil and reduce heat. Cover tightly and simmer for 35 to 30 minutes. Los Tios Mexican Rice:<\/p>\n[Read More...]<\/a>","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15,31,3,42],"tags":[],"_links":{"self":[{"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/posts\/537"}],"collection":[{"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/comments?post=537"}],"version-history":[{"count":2,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/posts\/537\/revisions"}],"predecessor-version":[{"id":1812,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/posts\/537\/revisions\/1812"}],"wp:attachment":[{"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/media?parent=537"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/categories?post=537"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/tags?post=537"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}