March 29, 2015 March 29, 2015/ Morgan
Alright I had no other idea what to call this. It’s like the stuff you get at Mexican/Tex Mex restaurants. So that’s what I’m calling it. The end. Oh wait, not the end – it’s super yummy and the recipe is below!
This makes a freaking ton. Don’t worry about that though. The leftovers are awesome and someone will eat them.
Mexican Restaurant Style Rice 2 & 1/2 cups long grain white rice *about 1 lb* (nope, not brown.)2 Tbsp oil (to cook the rice in – I guess you can try to leave it out but…)1 – 14oz can chopped tomatoes1/2 large onion, chopped1/2 jalapeno, chopped (optional or you can use the whole thing depending on your family) 3 cloves garlic2 & 1/3 cups vegetable broth1 & 1/4 teaspoon salt1 can corn, drained (totally optional) 1/4 cup cilantro, minced lime juice to taste Heat the oil in a large pot over medium heat and add the rice. Stir it up to coat the rice and cook until the rice is all nice and toasty – 8-10 minutes. Meanwhile blend up the chopped tomatoes, jalapeno, garlic, vegetable broth and salt until smooth and set aside.
Once the rice is all toasted add in the tomato sauce (carefully! That stuff will spit at ya!) and bring it up to a boil. Once boiling turn it down to low, put on a lid and simmer until the rice is tender. Should take 15-18 minutes.
Once the rice is done add in the corn and cilantro. Stir it up (or fluff – whatever you call it.) and serve it up! Don’t forget to add a bit of lime juice on it if you like. Serving size – 1 cup – 5 WW points per serving
March 29, 2015/ Morgan/ 
