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“My kids aren't crazy about refried beans, so I try to find alternative sides for taco nights. This recipe is from Rachael Ray.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons vegetable oil
  • 1 (14 ounce) can hominy
  • 1 small red onion, chopped
  • 1 jalapeno, seeded and chopped
  • 2 garlic cloves, finely chopped
  • 2 cups cooked long-grain rice
  • 14 cup chopped cilantro (about a handful)
  • 2 -3 small tomatoes, seeded and diced
  • 3 dashes hot sauce (more if you like it spicy!)
  • salt & fresh ground pepper

Directions

  1. 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.
  2. 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.

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