So, I was looking to make chicken fajitas one night, and I posed a question to google: what side dishes compliment chicken fajitas? I posed this question at 11:30 pm on a weeknight…biiiiiggggg mistake. Some pretty awesome recipes came up though, including one for Mexican rice. It looked delicious, and simple, and something that I could use as a side dish for other Mexican themed entrees. This Mexican rice dish is very easy to pull together, and makes a ton of food. So, if you’re single like me, you have a lot of leftovers that you can freeze for future meals. Enjoy! 🙂
This Mexican rice is very versatile, and can either be served as a side to most Mexican dishes or served as part of a burrito!
- 2 cups long grain rice, uncooked
- 2 teaspoons extra light olive oil
- 8 ounces tomato sauce
- 1 quart chicken broth
- 1 large garlic clove, minced
- 1/4 teaspoon cumin
- Freshly ground Himalayan pink salt and freshly ground black pepper to taste
Heat extra light olive oil over medium-high heat until it begins to shimmer.
In a strainer, rinse rice under running water.
Add rice to pan, and toast until the rice emits a nutty fragrance, and the tips of the grains start to toast. This should take around 5-10 minutes.
Add in tomato sauce, chicken broth, garlic clove, cumin, salt, and pepper. Give the pot a good stir to mix everything and then cover with a lid.
Once the mixture starts to boil, reduce the heat to low and simmer for 30-40 minutes, or until all the liquid is absorbed.
Fluff rice before serving and enjoy!
This recipe makes a TON (~2.5 quarts) of cooked rice. If you are cooking for yourself, I would recommend halving the recipe, or freezing half of it. If you decide to freeze the leftovers, be sure to flatten the freezer bags like pancakes before placing in the freezer.
Recipe adapted from Kristyn at Lil’ Luna.
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