In The Tex-Mex Slow Cooker: 100 Delicious Recipes for Easy Everyday Meals, Vianney Rodriguez share her tips and tricks to serving out Tex-Mex classics. The book provides 100 Tex-Mex favorites that can easily be made in your slow-cooker. The following excerpt is from Chapter 3, "Salsas and Sides."
In this recipe, I transform one of my favorite snacks into a yummy side dish. Elote, a popular street food in Mexico, is a corn cob on a stick covered in crema, queso fresco, chiles, and lime. This elote rice is loaded with all of the delicious flavors of Mexico.
- 1 (15-1/4-ounce) can corn, drained
- 1-1/2 cups chicken broth
- 1 cup uncooked white rice
- 1/2 cup Mexican crema
- 1 tablespoon unsalted butter
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup freshly squeezed lime juice
- 1/2 cup crumbled queso fresco and ground ancho chile, for garnish
- Liberally spray a slow-cooker liner with nonstick cooking spray. Add the corn, broth, rice, crema, butter, salt, and black pepper and stir until well combined. Cover and cook on high for 2 hours.
- After 2 hours, check the rice for doneness, as slow cookers' temperatures can vary. If the rice is not done, reduce the setting to low and cook for 30 more minutes.
- Fluff the rice with a fork and add the lime juice. Garnish with the queso fresco and ancho chile and serve warm.
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Excerpted with permission from The Tex-Mex Slow Cooker, by Vianney Rodriguez. Published by The Countryman Press, © 2018.