As a Southern California girl, you could imagine that I've had my fair share of authentic Mexican food. It is one of my favorite cuisines and there's truly nothing better than a carne asada burrito from a hole in the wall Mexican joint. Ryder and I have a rule of thumb when it comes to Mexican restaurants - any place whose name ends in "-bertos" is the real deal. Alberto's, Filiberto's, Adalberto's...I could go on. Next time you're in San Diego, use this rule and you can thank me later! This easy Mexican rice is my take on a childhood favorite, using cleaner ingredients and trying to make it as simple as possible. This recipe is delicious as a side, in burritos, tacos, enchiladas, and even as an ingredient in taco salads. Add this one to the dinner queue and you won't regret it!
Ingredients:
2½ C brown rice or 1 1lb bag
4½ C chicken broth
2½ tbsp taco seasoning
1 C white onion, diced
4 tbsp butter or ghee
1 tbsp tomato paste
Directions
In a medium sized stock pot, heat butter on high heat until melted and bubbly.
Stir in rice and cook, stirring frequently for 2-3 min until the rice gets nice and toasty.
Add taco seasoning, diced onion and tomato paste. Stir until fully combined and cook for an additional 1-2 minutes.
Add chicken broth, stir, and let it come to a boil.
Once boiling, reduce heat to med/low, cover and let simmer for 30 minutes until cooked through - stirring occasionally.
Once done, fluff with a fork and serve!
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 6-8 servings
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