Toasting, rinsing, and seasoning are the secrets to fluffy, flavorful rice. The Mexican way turns a simple grain into a ...

Last Tuesday, my neighbor asked me why her Mexican rice always turns out mushy while mine comes out fluffy and perfect. After years of disasters in my own kitchen (including one memorable batch that ...

Perfecting Mexican rice is much easier than it sounds. If you’re looking for the tomato flavor, with the fluffy consistency of your favorite restaurant, I’ve got you covered. There are two tricks when ...

I miss restaurants. Specifically, I miss waiting at a busy Tex-Mex restaurant on a Friday night, with a frozen strawberry margarita in one hand and, in the other, a plastic buzzer that will light up ...

My first stop was Naco Mexican Grayson, owned by chefs Lizzeth Martinez and her husband, Francisco Estrada, who founded the ...

Rice is a staple at every Mexican restaurant in Texas, but rice production in Texas owes its history to an African-American named William Goyen who planted the state’s first significant crop in 1853.

• 1⁄2 green bell pepper, ribs and seeds removed, and cut into strips • 1⁄2 yellow bell pepper, ribs and seeds removed, and cut into strips • 1⁄2 red bell pepper, ribs and seeds removed, and cut into ...