rice

Lisa Fain may have just saved me from ever setting foot in another over hyped super-chain Tex-Mex restaurant. If you don’t know who Lisa is by name, I’m sure you’re already familiar with her blog, The Homesick Texan or her cookbook, The Homesick Texan Cookbook; which I will be reviewing in the next few days.

But how did Lisa save me from another mediocre enchilada plate or cheese-sauce covered nightmare? She did it by teaching me the secret of restaurant-style Mexican rice (also called Red Chile Rice and often Spanish rice), which is the one of the primary reasons my wife craves Mexican and Tex-Mex foods. (The other being refried beans, but I’ve had those down to a science for years.) [click to continue…]

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