I was at Burrito Boyz the other day chowing down on a gigantic baked chicken burrito when I realized that my favourite part of the burrito experience was the unbelievable Mexican rice. So, I set out on a mission and (attempted to) discovered the secret to making savoury and flavourful rice, and I did my best to replicate the burrito rice.
I developed this recipe by literally throwing different ingredients into the pot and hoping it would taste the same-and lucky for me, it turned out to be more to my taste than the Burrito Boyz rice. I can’t stress enough how much I love to cook because I can alter every dimension and input of a recipe to my own tastes and health goals. This Mexican rice does not require a lot of fancy ingredients – I had most of these on hand. It would be a great base to a chickpea curry or even stuffed in a chicken breast (can’t wait to try that!).
I’m sitting here looking at the bowl of rice salivating- so it’s off to the kitchen table for me now…tell me how you like it!
- ¾ cup uncooked white rice
- 1 ½ cup chicken broth
- ¾ cup crushed or diced tomatoes in a can (I bought a can of tomatoes with celery and Italian seasoning)
- ½ teaspoon paprika
- ½ teaspoon minced garlic
- ¼ teaspoon onion powder
- 1 teaspoon chili powder
- ¼ teaspoon cumin
- 1 teaspoon pepper
- ½ tablespoon butter
- Wash your uncooked rice very well (a tip from my mother!)
- Heat the butter in a large pan (or a wok), and add in minced garlic. Saute until browned.
- Add in uncooked rice and saute until it just starts to brown, stir often
- Add in chicken broth, tomatoes, paprika, onion powder, chili powder, cumin and pepper.
- Simmer until all the liquid has evaporated.
- Serve hot and garnish with finely chopped chives (optional) or in a burrito