I can't offer much in the way of recipes, except for maybe something like pico de gallo: seeded chopped fresh tomato, chopped onion, a little chopped fresh jalapeño, chopped fresh cilantro, lime juice; mix well, refrigerate, eat within 2-3 days. (Or plan B: buy it fresh at the supermarket.) Useful in omelets or scrambled eggs, on nachos, as a garnish or as a snack with chips (variant: less tomato, more black beans, corn, a little red/yellow bell pepper). For a quick vegetarian lunch, you can mix it in with black beans (canned is fine) and rice. >>What are charro beans?
The same kind you use for refried beans, but not squished, just served in their own liquid, maybe with a little chopped onion and jalapeño, a little bacon or salt pork in the pot, salt, maybe garlic & other seasonings. Not really kidney beans, BTW, I think those are longer and redder, but similar.>>What kinds of chili peppers are used in Tex-Mex?
Mostly jalapeño, jalapeño, and jalapeño. (-:
No, sometimes serrano, and for chile rellenos, poblano (also typical farther west).related discussion: green pepper - grüner Paprikarelated discussion: paprikarelated discussion: chilischote>>Does Tex-Mex have a lot of rice? If so, what type?
Uncle Ben's? (-:
No, seriously, in school cafeterias we used to have something called Spanish rice that was made with tomato sauce, but I'm not sure that's authentic. It does need to be seasoned, not just plain white, but you might need a cook to say how.
Hopefully other people will have better ideas.