Make Ahead Meal Monday: Mexican Rice

November 8, 2017

I always, always, always have a container of cooked rice in my fridge. From throwing it in a burrito for lunch, to using it as a base for a soup, to even frying it in the morning with eggs, rice is a staple that you can always find in my fridge. If Chase is home, this rice is always his favorite, Mexican Rice. White rice sautéed with onions, peppers, garlic and finished with tomatoes, I mean... what more could you want??

Ingredients:

  • Vegetable oil

  • 1 large onion, diced

  • 2 cups long grain rice

  • 3 cloves garlic, minced

  • 1 jalapeño, minced

  • 1 14.5oz can diced tomatoes

  • 1 4oz can green chilies

  • 2 cups chicken broth

  • 1 tablespoon cumin

  • 1 tablespoon oregano

  • 1 tablespoon chili powder

  • 1 teaspoon Kosher salt

  • 1/2 lemon, juiced

  • Fresh Cilantro, Chopped

 

Directions:

  1. Heat oil in a large skillet over medium heat. Add onions and cook for 3 to 4 minutes. Reduce heat to low and add garlic, jalapeño, rice, cumin, oregano, and chili powder. Cook over low heat for 3 minutes.

  2. Add tomatoes, chilies and salt. Stir to combine and let cook for 2 minutes.

  3. Finally, add broth and stir together. Bring to a boil. Reduce heat to low, cover and simmer for 15 minutes or until rice is done. Transfer to serving dish.

  4. Squeeze 1/2 lemon and sprinkle freshly chopped cilantro over the top. Serve immediately.

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