It’s not very often that my Mom requests a new recipe from me. You see, she’s kind of a picky eater (and I’m being really generous with the words kind of, haha!)
While I received many great attributes from my Mom, my passion for cooking and healthy appetite to eat anything and everything delicious, was not one of them.
The one thing that she does love to eat is good Tex Mex. Living almost her entire life in Oklahoma and Texas, this totally makes sense. And while I’ve explored many new cuisines since moving to California, I still love me some Tex Mex!
A couple of weeks back she requested that I make a recipe for restaurant style Mexican Rice. She wanted to pair it with my Chipotle Lime Chicken Fajita Skewers and Deconstructed Mexican Street Corn, two of her favorite LLB recipes.
Well, Momma Bond’s wish is my command!
I headed into the kitchen last week and whipped up the perfect restaurant style Mexican rice that’s simple, filled with flavor and just a little kick of spice!
- 2 tbsp olive oil
- ½ cup onion (diced)
- 4 garlic cloves (minced)
- 2 jalapeños (de-seeded and minced)
- 2 cups long grain white rice
- 1 (14.5 oz) can diced tomatoes with green chilies
- 3 cups chicken broth
- 1 tsp kosher salt
- 1 tsp chili powder
- 1 tsp ground cumin
- ¼ cup finely chopped cilantro
- 2 limes (juiced)
Heat the olive oil in a large pot over medium heat. When the oil is hot, add the onion, garlic and jalapeno, cook for 3-4 minutes, then add the rice and cook for an additional 3-4 minutes.
Add the tomatoes, chicken broth, kosher salt, chili powder & cumin.
Bring to a boil, then reduce the heat to low and simmer covered, 20-25 minutes or until the rice is tender.
Remove from the heat and stir the rice. Cover and let rest for 10 minutes. Remove the lid and add the cilantro and lime juice.
Ta-da! Restaurant style Mexican rice at home, just as delicious (probably even a little more 😉 ) healthy and easy!
I’m so excited to share this recipe with Momma Bond AND to see her on Wednesday!
That’s right, she’s heading west to visit me this week and I couldn’t be more excited!
If you want to follow along on our adventures, check out my Instagram page 🙂
Ok, I’m about to head into the kitchen and whip up some of this rice with a little soyrizo and avocado for “Meatless Monday” dinner! Yum!
♣ Vegetarian Option: Use vegetable broth instead of chicken broth to make this recipe vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.