Mexican Rice

This is a tried and true family favorite that we have used for many years. I love this recipe and usually make a triple batch so I can freeze some for later meals. 

I've used this recipe as a side dish for Mexican food, make tacos out of it instead of using ground beef and then just top with lettuce, cheese, and tomatoes. Eaten it with just cheese on top for a meatless lunch or dinner, made Double Decker tacos out of it, and used it as a filling for burritos and enchiladas.

I made a triple batch today and included it as a side dish to dinner. I took the leftovers and separated them into five different containers and put them in the freezer. 

This is one of the reasons I save leftover food containers. I don't worry about using these for long term storage as I will use this rice up within the month. 

Making this dish from scratch is so much cheaper than buying the Instant Rice Dishes in the packages, and the flavor is excellent. Plus if you look for your ingredients on sale like I do you will save even more money on this dish. Now onto the recipe:

Mexican Rice

Ingredients:

 

1 1/2 cups rice

1/4 cup onion, chopped

1 clove garlic, chopped

2 Tablespoons cooking oil

1 teaspoon salt

1 - 8 ounce can chicken broth

1 cup salsa

2 cups water

Directions:

 

Heat oil until hot.

Add all of the rice and stir continuously until golden brown, about 15 minutes.

When rice is brown, stir in onion and garlic.

Turn off the heat and let rest for 5 minutes.

Add the broth, salsa, salt and water.

Stir a couple of times and let come to a full boil.

After it comes to a boil, turn the heat down to a simmer.

Cover with lid and allow to simmer for 15 to 20 minutes.

Turn the heat off and let sit for 5 minutes.