A few weeks ago my husband marinated some skirt steak for fajitas. When he asked me what I was planning to have with it I answered with a vague “How about some rice.” I was expecting to do our usual: Pop some whole grain Jasmine rice into the microwave. While rice made this way is yummy, he had a different idea in mind.
“How about Mexican rice?” he asked. Of course, I didn’t have a “box” of Mexican rice mix in my cupboard. That didn’t deter him! He surfed around on the internet and found several different variations of Mexican rice, none of which pleased him. So of course, he combined ideas and created his own.
Would it be to blunt to say it was AMAZING?
Fortunately, I convinced my husband to sit down right after dinner and write out this recipe for me because we all went absolutely crazy over this rice. Which is a good thing, because this recipe makes three cups uncooked — about 6 cooked cups of rice.
Large families, this recipe is for you. We have since discovered it freezes well too! If you need to cut the recipe down, that will be a bit more tricky since you will need “half cans” etc.
Click on the little printer button to print this recipe!