Butter Tex-Mex Rice This Tex-Mex butter veggie rice is colorful, comforting, and easy to make at home. Made with simple ingredients like rice, butter, bell peppers, and green onions, this recipe is perfect for weeknight dinners or as a side dish for your favorite Tex-Mex meals. If you’re looking for an easy, flavorful rice recipe that’s fluffy and delicious , this one delivers every time. Inspired by border-style cooking and my Tía Adriana’s  veggie rice recipe, this buttery rice is beginner-friendly, full of flavor, and very adjustable. For simplicity, I only used one bell pepper in this recipe. But, I like to add more bell peppers in different colors—just not green—since green bell peppers tend to take longer to cook and can throw off the overall cooking time. This recipe makes enough for about 4 people Ingredients 1 cup rice 2 tablespoons of butter 1 red bell pepper, diced 3 green onions (scallions), chopped 1½ teaspoons salt 2 cups water   Step 1: Cook the Vegetables Set the heat to medium and melt the butter in a pan. Add the diced red bell pepper and green onions. Sauté for 8–10 minutes until the vegetables are soft and fragrant. This step builds the foundation of flavor.   Step 2: Toast the rice Add the rice directly into the pan with the vegetables. Stir well so every grain is coated in the butter and vegetable mixture. Toasting the rice helps it absorb flavor and cook evenly. For this recipe, don’t rinse the rice—the bit of the surface starch helps the rice puff up and stay fluffy rather than mushy at the end.   Step 3: Season and cook Pour in the water, add the salt, and give it a good stir. Bring it to a gentle simmer, cover, and let the rice cook over medium-low heat for about 20 minutes.   Step 4: Rest and fluff Turn off the heat, let the rice rest for a few minutes, then fluff it gently with a fork and serve warm.   Notes & Tips Toasting the rice prevents a mushy texture and adds flavor. Avoid lifting the lid while the rice cooks. For extra color, reserve a small amount of green onion for garnish. Frequently Asked Questions How do you make fluffy Tex-Mex rice? Fluffy Tex-Mex rice starts by not rinsing the rice , then toasting it before adding water. Keeping a bit of the surface starch helps the rice puff up and stay fluffy, while toasting the grains helps them absorb flavor and cook evenly. Can I make Tex-Mex rice without butter? Yes, you can use oil—like canola—to toast the rice. I use butter here for the flavor, but here's a more traditional rice recipe if you’d like to try it that way. Why does my rice turn out mushy? Mushy rice is often caused by rinsing the rice, skipping the toasting step, using too much water, or stirring while the rice cooks. To avoid this, follow these simple steps: Don't rinse the rice. Toast the rice in oil or butter to build flavor. Add the water. Cover and let the rice cook undisturbed for about 20 minutes.   What rice works best for Tex-Mex rice? Long-grain white rice is best for Tex-Mex rice because it stays fluffy and cooks evenly.

Mexican Green Spaghetti By: Loida Tamayo — Founder of Tex-Mex at Home Sharing the recipes and kitchen secrets passed down through my family, one dish at a time. Mexican Green Spaghetti, also known as Espagueti Verde , i s one of those dishes that always finds its way onto the table at family gatherings, Sunday lunches, and celebrations throughout Mexico. Creamy, comforting, and easy to make, it’s a recipe that feels right at home in any kitchen. There are many variations of espagueti verde, and this version happens to be one of the simplest. It takes me straight back to my visits to Tía Gloria’s kitchen in Saltillo, México. With just a few simple ingredients and no complicated steps, this dish proves that you don’t need fancy techniques to make something truly delicious. If you’re looking for an authentic Mexican pasta recipe that comes together fast, this one is for you.   Why this recipe works Ready in under 15 minutes Uses simple, easy-to-find ingredients Creamy and mild (not spicy) No cooking the sauce — just blend and toss Perfect for weeknights or family gatherings Yield This recipe makes enough for about 4–5 servings. Ingredients 1 pound spaghetti (usually one box) ½ teaspoon salt 1 fresh poblano pepper, deseeded 14–16 ounces Mexican crema 8 ounces Manchego cheese Prep Notes Use a fresh poblano pepper, not roasted.  This keeps the flavor bright, mild, and creamy rather than smoky. Cook the spaghetti until al dente,  so it holds up well to the creamy poblano sauce. Blend the sauce until completely smooth  for the best texture and even coating. Let the hot pasta do the work.  The heat from the spaghetti warms the sauce, so there’s no need to cook it separately. Step-by-Step Instructions for Cooking Mexican Green Spaghetti   Step 1 — Cook the Spaghetti    Bring a large pot of water to a full boil. Add the salt, give it a quick stir, and add the spaghetti. Cook for 12 minutes , or until al dente. While the pasta cooks, prepare the creamy poblano sauce. Step 2 — Blend the Green Sauce   Add the deseeded poblano pepper, cut into large pieces, along with the Mexican crema and Manchego cheese to a blender. Blend until completely smooth, with no visible pieces remaining. Set the sauce aside.   Step 3 — Combine   Turn off the stove, drain the spaghetti, and return the hot pasta to the pot. Pour the creamy poblano sauce over the spaghetti and toss until everything is evenly coated. How to Serve Mexican green spaghetti is often served as a side dish, but it can just as easily be the star of the plate. It pairs especially well with: Beef milanesa Chicken milanesa Baked chicken This is the kind of dish you’ll see on the table at family gatherings and Sunday lunches — simple, comforting, and always a favorite. How to Store Refrigerator Store any leftovers in an airtight container in the refrigerator for up to 3–4 days . Freezer Freezing is not recommended  once the sauce is mixed with the pasta, as the Mexican crema may separate and affect the texture.   Reheating   Reheat gently on the stovetop or in the microwave until warmed through. If the sauce has thickened, add a small splash of Mexican crema or milk and stir to loosen it back up. Additional Tips If you can’t find Manchego cheese , mozzarella is a great substitute and melts beautifully. For a lighter version, use media crema  instead of full crema. This recipe is kid-friendly  and works well for picky eaters. Serve with a simple salad  to balance the creaminess of the pasta. FAQ — Mexican Green Spaghetti   What is Mexican green spaghetti?   Mexican green spaghetti, also known as espagueti verde , is a creamy pasta dish made with poblano peppers, Mexican crema, and cheese. It’s a popular comfort food served at family gatherings across Mexico.   Is espagueti verde spicy?   No. Fresh poblano peppers are mild, which makes this dish creamy and comforting rather than spicy.   Do I need to roast the poblano pepper?   No. This recipe uses fresh poblano , which gives the sauce a brighter, lighter flavor.   Can I make the sauce ahead of time?   Yes. The sauce can be blended ahead of time and stored in the refrigerator for up to 2 days . Stir well before using.   What to Make Next If you loved this Mexican Green Spaghetti (Espagueti Verde) , here are a few Tex-Mex at Home favorites to try next: ·      Game Day Nachos: https://youtu.be/KQcEMjn2ZyY?si=lQTOFu-Zol-Lc2m2 ·      Chicken Fajitas: https://youtu.be/crY2Eaag3fc?si=4oaO-zmGRNC4nV_0 ·      Mexican Rice: https://youtu.be/E4fiy8SCGtQ?si=0UGHcoDc9SuiOGlb ·      Chilaquiles Rojos: https://youtu.be/aTB-i0XDpz4?si=DnPuMSBzmL-2wJ4e

Tex-Mex Chicken Quesadillas Chicken quesadillas are one of those meals that feel comforting, familiar, and incredibly satisfying — and here’s a fun fact: they’re not traditionally Mexican .   In Mexico, a quesadilla is usually just cheese folded into a corn tortilla . Once you add meat, it becomes something else — like a sincronizada  or a taco pirata . Along la frontera , we use flour tortillas , and that’s where this Tex-Mex version comes from. Cheesy, chicken-filled, and filling!   Yield This recipe makes 8–10 large quesadillas   Ingredients   For the Chicken 3 tablespoons oil 2 teaspoons salt, divided ½ teaspoon ground black pepper Splash of chicken broth ⅓ cup lime juice For the Quesadillas 8-10 Flour tortillas Shredded cheese (Oaxaca, Monterey Jack, or mozzarella Optional Toppings Salsa Aguacate (avocado) Sour cream Pico de gallo Cooking Instructions for Chicken Quesadillas   Step 1: Boil and Shred the Chicken   Bring a pot of water to a boil and add the chicken. Season the water with 1 teaspoon of salt , cover, and let it cook for about 30 minutes , or until the chicken shreds easily with two forks.   This is a great step to meal prep ahead of time . You can cook and shred the chicken earlier in the day — or even the day before — so dinner comes together faster and with less stress. Step 2: Season the Chicken Place the shredded chicken in a bowl and add: 3 tablespoons oil Remaining 1 teaspoon salt Black pepper Lime juice A splash of chicken broth   Add just enough broth to the lime juice to make about ½ cup of liquid total . This keeps the chicken juicy without making the quesadillas soggy. Mix everything well so the chicken is evenly coated. Heat a pan over medium heat and transfer the chicken to the pan. Cook just long enough for the flavors to soak in — no more than 5 minutes . Since the chicken is already cooked, this step is all about building flavor, not cooking it further.   Step 3: Cook the Tortillas   If you’re using pre-cooked tortillas , you can skip this step and save time.   For ready-to-cook tortillas , heat a skillet over medium heat . Once hot, add a tortilla and cook for about 30 seconds , then flip. I use my usual two-flip method  — cooking each side for about 30 seconds and flipping only twice.   You can use your fingers, a spatula, or wooden tongs. Cook all the tortillas first , then move on to assembling the quesadillas. Step 4: Assemble the Quesadillas   Have your tortillas, cheese, and chicken ready.   Find the side of the tortilla that is more cooked and add a generous handful of cheese to that side. Fold the tortilla over and place it on the hot skillet.   Cook for about 30 seconds per side , flipping once, just until the cheese melts and the tortilla turns golden. Keep an eye on it so the tortilla doesn’t burn. Once the quesadilla is ready, place it on a plate and open it. Add the seasoned chicken inside, then finish it with any toppings you like. I love using salsa and aguacate , but sour cream, pico de gallo, or any of your favorite toppings work just as well. They’re perfect on their own or paired with rice and beans. Storing and Reheating Storing Leftovers   If you have any leftovers — which I highly doubt 😉 — wrap the quesadillas in a paper towel and place them in a zipper-top bag or airtight container. They’ll keep in the refrigerator for up to 3 days .   Reheating   Reheat quesadillas in a skillet or pan over medium heat  for the best texture. This helps bring back that crisp tortilla and melty cheese. Try to avoid the microwave if possible — it tends to soften the tortillas and make them soggy. FAQ   Are chicken quesadillas Mexican? No — they’re Tex-Mex. Traditional Mexican quesadillas are typically made with just cheese and served on a corn tortilla.   Can I use pre-cooked tortillas? Yes! They save time and work great! I like cooking my tortillas myself because they taste fresher, but both options work well for this recipe.   Why add lime to the chicken? The lime brightens the flavor and balances the richness of the cheese. Plus, we love lime on the Tex-Mex border — it’s used generously in so many dishes.   Can I meal prep this recipe? Absolutely. The chicken can be boiled and shredded ahead of time. Easy Recipes to Make Next Pico de Gallo Mexican Ground Beef Filling Huevos Ahogados Easy Street Tacos