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Featured Posts

Mexican Rice

September 4, 2017

Rice is a super easy staple that complements any meal. We love this flavorful side to go along with tacos, enchiladas, burritos, or even by itself. 



4 servings

  •  1 T cooking oil ( we use olive or coconut)
  •  1 med onion, chopped
  •  2 cloves garlic, minced
  •  1 t ground ancho chili pepper (you can substitute regular chili powder if you want)
  •  ¼ t salt
  •  1 C uncooked rice
  •  12 ounces chicken stock
  •  ¾ salsa
  •  ½ c fresh cilantro, finely chopped



  1. In a heavy medium sauce pan, heat oil over medium/high heat. Add onion, garlic, chili pepper, and salt. Cook for 2 minutes

  2. Add uncooked rice and stir one more minute.

  3. Add stock, salsa, and water. Bring to a boil and reduce heat. Wrap pan lid in a clean dish towel then put the lid back on the pan. This helps absorb any additional moisture. My mother-in-law learned this techniques while working as a traveling nurse in southern Texas.  Cover and let simmer for 18-20 minutes.

  4. Remove pan from heat. Remove the lid and Let it sit for 5 minutes.

  5. Add cilantro and fluff the rice and you’re ready to go!












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