Smoky Tex-Mex Rice (Perfect with Pellet-Smoked Chicken)

Introduction

Fluffy, tomato-red rice with a little smoke and a little heat. It's made to sit right next to a smoked bird.

Prep 10 min · Cook 25 min · Serves 6

Gathering Your Ingredients

• 2 tbsp vegetable oil

• 1½ cups long-grain white rice

• ½ onion, diced

• 1 jalapeño, seeded and minced

• 3 cloves garlic, minced

• 1 can (8 oz) tomato sauce

• 2 cups chicken broth (or water plus 2 tsp chicken bouillon)

• 1 tsp cumin

• 1 tsp smoked paprika

• ½ tsp chili powder

• 1 tsp salt

• ½ cup frozen peas and carrots (optional)

• Chopped cilantro and lime wedges, to serve

Cooking Your Smoky Tex-Mex Rice

1. Rinse the rice until the water runs mostly clear, then let it drain well.

2. Heat the oil in a deep skillet over medium heat. Toast the rice for 5–7 minutes, stirring, until it's golden and smells nutty.

3. Stir in the onion and jalapeño and cook for 2 minutes. Add the garlic and spices and cook for 30 seconds.

4. Pour in the tomato sauce and broth, add the salt, and bring it to a boil.

5. Cover, turn the heat to low, and simmer for 18 minutes without lifting the lid. Add the peas and carrots for the last 5 minutes.

6. Take it off the heat and let it rest, covered, for 5 minutes. Fluff it with a fork and top with cilantro and a squeeze of lime.

Pitmaster tip: Start the rice when the chicken comes off the pellet grill. It'll be ready right as the bird finishes resting.

Pairs with: pellet-smoked whole chicken or thighs, charro beans, and fresh pico.

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