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  • Cooking with Paula Deen

    Family Tex-Mex Feast

    Oct 01, 2019 3 minutes
    Photography by JIM BATHIE
    Recipe Development by
    MELISSA GRAY AND TRICIA MANZANERO
    Food Styling by
    VANESSA ROCCHIO
    Styling by
    LUCY FINNEY

    · SUNDAY SUPER ·

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    Pulled Pork Enchiladas

    Refried Red Beans

    Southern Spanish Rice

    Southwestern Chopped Salad

    Cinnamon-Spiced Brownies

    SOUTHERN SPANISH RICE

    Makes 8 to 10 servings

    2 tablespoons olive oil
    1 cup chopped yellow onion
    1 cup fresh or thawed frozen corn kernels
    1 small red bell pepper, seeded and diced
    2 cloves garlic, minced
    1 cup long-grain rice
    1½ cups low-sodium chicken broth
    1¼ teaspoons kosher salt
    1 teaspoon chili powder

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