Skillet Tex-Mex rice with black olives, red bell peppers, corn, chili powder and sharp cheddar cheese. The moment I set eyes on this I had to have it but the technique, at first, totally scared me off. I kept coming back to it until I finally caved from wanton food lust.
The original recipe from the Kitchn tells you to crank the heat up to medium so the cheese can caramelize a.k.a. burn so you have charred black bits of cheddar cheese floating throughout your rice. Which, by the way they swear is “this side of heaven”.
I didn’t trust the recipe. I have no problem admitting it. I wasn’t feeling brave, only hungry. Every fiber of my being wanted to eat Tex-Mex rice for dinner. Unburnt.
So, instead, I cranked the heat up to medium-low and got crusty, golden brown bits of flavor off the bottom of my cast-iron pan instead of burnt ones.
If you’re feeling brave enough to try the burnt cheese method let me know how it goes. I want you to go first. Then maybe, just maybe I’ll have the courage to try it too. . .
Because this is insanely good rice. Rice I want to eat for breakfast, second breakfast, lunch and dinner.
Rice I could eat every day of my life and still crave for more.
Rice that totally rocks my taste buds.
Rice so completely unforgettable that I will be making it every chance I get. Over and over again.
For the rest of my entire life.
Hope it’s a long one.