Family Tex-Mex Feast
Oct 01, 2019
3 minutes
Photography by JIM BATHIE
Recipe Development by
MELISSA GRAY AND TRICIA MANZANERO
Food Styling by
VANESSA ROCCHIO
Styling by
LUCY FINNEY
· SUNDAY SUPER ·
MENU
Pulled Pork Enchiladas
Refried Red Beans
Southern Spanish Rice
Southwestern Chopped Salad
Cinnamon-Spiced Brownies
SOUTHERN SPANISH RICE
Makes 8 to 10 servings
2 tablespoons olive oil
1 cup chopped yellow onion
1 cup fresh or thawed frozen corn kernels
1 small red bell pepper, seeded and diced
2 cloves garlic, minced
1 cup long-grain rice
1½ cups low-sodium chicken broth
1¼ teaspoons kosher salt
1 teaspoon chili powder
You’re reading a preview, subscribe to read more.
Start your free 30 days