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! 🙂
- 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!
Recipe adapted from Kristyn at Lil’ Luna.
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