Disclaimer: I’m not a chef, I have no training. I’m not of Hispanic lineage, but our family adores Mexican cuisine. I totally made this recipe up.
Remember when I promised Candy’s Amazing Mexican rice? Well, I was recently made aware that some think the word “amazing” is completely overused these days. Amazing, right? 😉 Ha! So, I switched things up a little. Plus, I like alliteration. So, it’s now marvelous instead of amazing. Whatever the word, it’s all good.
As I think I’ve mentioned before, our family eats Mexican-type fare usually once or twice a week. I switch things up and serve carnitas, tacos, chicken tortilla soup, simple Mexican chicken, pollo sabroso, etc. But it seems we often need a side dish of some sort – especially to help fill up the teenager. So I invented this dish as a way to meet that need.
Candy’s Marvelous Mexican Rice
2 c dry long grain rice
2 c water
2 c low sodium (or even better – homemade!) chicken broth
2 tsp coconut oil
4 cloves garlic, minced
1 ½ Tbsp Sazon (I use Badia Sazon Tropical because it has no MSG)
1 Tbsp cumin
1 tsp Adobo seasoning
salt and pepper to taste
Melt the coconut oil in a hot saucepan. Add the rice and stir until coated with oil. This gives the seasonings something to stick to. Once the rice is thoroughly coated, combine the rice with the seasonings (garlic, Sazon, cumin, Adobo, salt and pepper). Allow rice to toast, stirring frequently until the rice and seasonings become fragrant. Add all the liquids and bring to a boil. Cover tightly and reduce heat to simmer. Cook rice for 20 minutes, or until tender. This is the time to taste the goodness to make sure you don’t need to add any additional salt. I find that when I use homemade broth, I need to add more salt. Fluff rice before serving.
Serve with your favorite dish!