This recipe makes a good quantity of Mexican rice, because I figure if you're going to make a pot of rice, you might as well make enough for leftovers. Try it for breakfast with an egg and avocado or in your lunchtime burrito.
Slowly pour in the broth, guarding yourself from the steam. Stir once and put on the lid. Reduce the heat to low and cook for 20 minutes without disturbing the lid.
To add color and more veggie value, add 1/2 cup of frozen vegetables (peas or corn or that mix of carrots and peas--if your kids will accept them) into the pot to steam once the rice is cooked.
Copyright 2021 Lynne Curry