My 9 month energy burst has officially hit. I want to clean, clean, clean which is tough since, you know, hi big belly. The urge to clean is so bad that I’ve actually started going through the thousands of photos stored on my computer. And lucky for you, I’ve found a few food pictures that I had forgotten about.

This is one of our favorite sides and I had completely forgotten about it in my pregnancy haze. I used to make it anytime I made enchiladas, burritos, anything like that. I don’t know how authentic it is but I’m a fan of anything with lots of cumin.

It’s especially tasty with shrimp enchiladas.

Mexican Rice
  • 1 cup rice
  • 2 cups chicken broth
  • 1/4 onion finely chopped
  • 1 jalapeno seeded and chopped
  • 1 to mato seeded and chopped
  • 1 cube chicken bouillon
  • 1 clove garlic
  • 1/2 – 1 teaspoon cumin depending on your taste
  • salt and pepper
  1. Bring broth to boil in a medium sauce pan. Add rice, onion, jalapeno, and tomato. Season with bouillon cube, garlic, cumin, salt, and pepper. Bring to a boil and reduce to low. Let simmer for about 20 minutes.



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