Mexican Rice Sort Of …

I was planning to make Street Tacos for dinner … I had already made the Salsa earlier in the morning (at 9am!) and thought, hey, why not make some rice to go alongside?!

Off we (er, me, myself and I) went to gather all the ingredients from the pantry and fridge and here we are.

It’s not really “Mexican Rice” per se, but anytime I make something and it turns out good, I’m a happy person! AND it’s super easy to make which makes it a winner-winner!

A few things to note:
1. Use a skillet that is large and has a tight fitting lid. Hence the reason the brute All-Clad came out to play.
2. Rinse the rice. Honestly, just rinse it until the water runs clear. Makes all the difference in the world AND you will never not do it this way once you try it! Also, any kind of rice should work, I just used Jasmine as that’s what I had on hand opened.
3. Don’t take the lid off the skillet! I know, you want to peek, I want to peek too but don’t do it! That rice and steam need to have their own little private party for those 35 minutes!

Let’s get cooking!

1 cup jasmine rice, rinsed and drained
2 cups chicken broth OR in my case, 2 tsp Better Than Bouillon Chicken and 2 cups hot water
1 tbs butter
1/2 cup salsa (I had this random jar floating around in the fridge so used that instead of the Pantry Salsa
1 tsp garlic powder
1/2 tsp cumin
Lime wedges OPTIONAL

Combine all your ingredients (except that lime) in your large skillet and mix well.

Bring to a boil. Lower the heat to a simmer and cover that pan with the tight lid.

Set timer (hello Alexa!) and allow to cook for 25 minutes, covered. Walk away, leave it alone, don’t be tempted to peek!

After time is up, move the skillet off the hot burner and allow to sit, covered, for another 10 minutes.

Fluff with a fork and serve up with a wedge or two of lime if desired.

ENJOY!

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