Mexican Rice

Plated

No need for those boxes of Mexican Rice you purchase from the grocery store when you can make your own at home with very minimal ingredients. This flavorful side dish comes together in no time at all. Boxed food products are packed full of preservatives and fillers, and are highly processed, so this was one of the first processed food items I chose to eliminate immediately. The key to great tasting Mexican Rice is cooking the rice in oil first for a nicely golden color and a nutty tasting finish. Our Twigs n’ Stix Southwest Seasoning lends a mild and savory flavor to the dish. If you like it on the spicy side, you’ll want to use our Mad Moose Mexican Seasoning for an authentic Mexican flavor. Serve with Tacos, Fajitas, Refried Beans and a variety of other zesty Mexican dishes!

Mexican Rice

2 T. olive oil
¾ C. yellow onion, chopped
1 ½ cups rice, uncooked
3 garlic cloves, minced
1 4 oz. can diced green chilies
2 ½ C. chicken broth
1 ½ T. TZM Twigs n’ Stix Southwest Seasoning or
3 tsp. TZM Mad Moose Mexican Seasoning (optional)

Ingredients

Method:

Saute Garlic

In a medium sauce pan, heat oil over medium heat. Add in the chopped onion. Saute for 1-2 minutes until softened.

Rice & Garlic

Add the dry rice and cook with the onions for about 5 minutes or until rice becomes a golden brown color. Add in the garlic and sauté for one more minute, remove from direct heat and allow to cool slightly.

Rice & Liquid

Add in the broth and the TZM Southwest Seasoning. If you like it on the spicy side; substitute the Southwest Seasoning with the Mexican Seasoning. Place the pan back on the heat and bring to a boil.

Add chilis

Once it starts boiling, turn the heat to low, add in the green chilies and cover.

Finished in Pan

Let it simmer for 20 minutes and fluff with a fork.

Plated

Yields 4 servings

Total Time: 45 Min.
Prep Time: 15 Min.
Cook Time: 30 Min.

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