Simple Mexi-rice, Super Flavor
Updated: Apr 13, 2019
Watch how quick we get through this post. Firstly I would like to state that Mexican rice looks very intimidating, or it did to me. AND THEN (refer back to Dude Where's My Car) I learned it was not becauseeeee the secret is tomato paste.
I know, ew.
But it does the trick and I'm all for getting the job done quic-.. get your head out of the gutter.
STEP 1: chicken broth, use this to replace the water for boiling instant white rice.
STEP 2: Follow boxed directions for cooking, bring to boil, add rice, MAKE SURE TO STIR AROUND AND GET ALL THE RICE IN THE BROTH, remove from heat, cover. Check back in five minutes, or honestly whenever it's not going anywhere while you cook whatever you're eating with. And by whenever I mean 5 minutes, 7 minutes, 10 minutes, not tomorrow afternoon.
STEP 3: Add the paste.
STEP 4: Add diced tomatoes. The diced tomatoes from the can are softer and they blend better in a rice than fresh tomatoes. You won't need the entire can, this serving of rice was two cups so I did 2 TBSPs
STEP 5, 6, 7 and all the rest: Toss in the seasonings, TSP garlic powder, TSP taco seasoning, 2 TSP cilantro, salt and pepper to taste, drizzle olive oil and mix it all around. Seasonings are variable, change amounts, add cumin or coriander, not a fan of garlic, leave it out its all up to you. Enjoy ;)