Mexican Rice - an easy and delicious recipe that goes perfectly with tacos, enchiladas, and burritos!

We’ve officially been in Texas for 2 months. 

And that’s nuts. I simultaneously feel like we just got here and that we’ve been here for 10 years. 

Overall, I don’t hate Killeen like everyone said I would. Seriously, everyone I came in contact with told me how bad it would be. I still meet people that tell me that. At my last doctor’s appointment, the doc actually said, “Ugggghhhh, I’m sorry!” when I told him we’d just arrived from Colorado. 

But yeah, I don’t hate it. 

What I do hate (and don’t be mad at me) is the food.

I cannot find a good Mexican place to save my life. We’ve tried every place on the first page of Yelp. 

No. I won’t go back to any of them.

I tried to order a drink at the last one BECAUSE THEY WERE ON THE MENU and they looked at me like I was crazy and said, “Uhhh, we don’t have drinks.”

And I was all, “Waaaaaaaaiiiiiiit a minute, how is it possible to have chips and salsa without a margarita?”

I’m just not into it. I need to venture down to Austin soon but gahhh, who has time to drive anywhere?!

Anyway, I’ve been craving a really good enchilada since we had our last once at our fave Mexican place in the Springs. Last night I finally admitted defeat and made my own. 

I used to make this Mexican Rice recipe once a week years and years ago (had to track down my first blog to find the recipe!) and it was just as good as I remembered. And no, that’s not a pea, it’s a jalapeno.

(Texans, whyyyyy are there peas in your Mexican rice?!)

Mexican Rice - an easy and delicious recipe that goes perfectly with tacos, enchiladas, and burritos!

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Mexican Rice

Ingredients

2 cups chicken broth
1 cup white rice
1/4 cup onion, finely diced
1 jalapeno, seeded and finely diced
1 tomato, seeded and diced
1 cube chicken bouillon
1 clove garlic
1/2 teaspoon cumin
salt and pepper

Instructions

  1. Bring chicken broth to a boil in a small pot
  2. Add the remaining ingredients, bring back to a boil. Cover and lower to a simmer. Cook 20 minutes or until the rice has absorbed the chicken broth and is fluffy.
http://fakeginger.com/mexican-rice-recipe/

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