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?!)
Make sure you follow me around the internet!
- 2 cups chicken broth
- 1 cup white rice
- 1/4 cup onion finely diced
- 1 jalapeno seeded and finely diced
- 1 to mato seeded and diced
- 1 cube chicken bouillon
- 1 clove garlic
- 1/2 teaspoon cumin
- salt and pepper
Bring chicken broth to a boil in a small pot
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.