The other day I made chicken fajitas and of course the only side dish I could think to make with those is rice. So sticking with my pledge to eliminate boxed, pre-packaged foods from our lives, I found a great recipe to make my own Mexican rice.
And boy am I glad to have found this rice recipe on Closet Cooking. This Mexican rice has flavor galore. A lot more flavor than the packet and boxed versions. Even though it only calls for 1 cup of dry rice, you end up with a saucepan full of rice. I think next time I will make half of the recipe for just the two of us.
*The original recipe calls for one green pepper and a jalapeno pepper, which I did not use.
1 tablespoon oil
1 onion (chopped)
1 clove garlic (chopped)
1 cup long grain rice
1 & 1/2 cups chicken stock
2 cups diced tomatoes with liquid (I used fire roasted)
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1. Heat the oil in a medium sized sauce pan or pot. Add the onions and garlic, saute until tender, about 5-7 minutes.
2. Add the rice, chicken stock, tomatoes, chili powder, cumin and salt and bring to a boil.
3. Reduce the heat, cover and simmer until the rice is tender, about 20 minutes.