Wednesday, March 19, 2014


Sorry, but today there is no picture to go with this recipe. This was so last minute as it was a very late dinner for Mike and I. We baked some of Trader Joe’s Chicken Enchiladas {which were pretty good}, and some rice. In order to spice our rice up a little bit I added a few spices and some pickled jalapeƱo.  It tasted just like the Mexican rice you would typically buy in a packet from the store, except here we are skipping all the gross unnecessary additives. 

Serves 2
1/2 cup White Rice
1 cup Water
Zest & Juice of one Lime
1/2 teaspoon Cumin
3/4 teaspoon Chili Powder
3-4 Pickled JalapeƱos, chopped

Toss everything into a pot, bring to a boil. Once it boils, cover with a lid and turn the heat down to low or warm. The rice should only take about 15 minutes. Serve with warm and top with additional lime juice and cilantro. 


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