Ingredients
2 tablespoons vegetable oil
1 can hominy or 2 ears of corn (14 ounces), kernels removed
1 small red onion, chopped
1 jalapeño, seeded and chopped
2 cloves garlic, finely chopped or grated
2 cups cooked long grain white rice
1/4 cup chopped cilantro (about a handful)
2-3 small tomatoes, seeded and diced
A few dashes hot sauce (more if you like it spicy!)
Salt and ground black pepper
Directions
Place a medium skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons. Add the hominy or corn, onion, jalapeño and garlic to the pan, and cook until the veggies are golden brown, 5-6 minutes. Add the rice to the pan and continue cooking until the rice is light golden and crispy, 3-4 minutes. Remove the pan from the heat and stir in the cilantro, tomatoes and hot sauce. Season with salt and pepper and serve warm alongside Hanger Steak with Margarita Marinade.