You must be logged in to post a review.
Simple Mexican Rice perfect for veggie burritos or paired with refried beans.
Saute pepper, onion, jalapenos, and garlic in oil until tender. Sprinkle with salt, pepper, chili powder, and cumin. Add rice and stir to coat with the vegetable mixture.
Stir in tomatoes and their juices, and the chicken broth. Cover and bring to a boil over medium heat. Reduce heat to low and allow rice to cook until liquid has been absorbed and rice is tender. (This took me about 15–20 minutes.)
Tip for adjusting the heat: if you want things spicier, leave the seeds in the jalapenos. Alternately, you can use Rotel-style tomatoes instead of plain diced tomatoes. They’re sold in different heat levels, so you can control the heat.
Here’s an easy recipe for Mexican Rice (aka Spanish Rice). It’s cooked right in a rice cooker, which happens to be my new favorite kitchen toy. But hey, don’t worry if you don’t have a slow cooker. I’ll share my easy stove top directions too.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!