Tuesday, August 21, 2012
I'm back!! And I have a quick, simple side dish to go with skillet fajitas (or any Mexican dinner) 1c organic brown rice (long or short, whatever your preference) 1 1/4c chicken stock 1 can Rotel (Mexican diced tomatoes, I used cilantro and lime to cut the heat, if you like it hot, use regular or hot Rotel) Dump everything in a 2.5qt pot with lid. Cook according to these directions (thanks to Steve Pavlina's blog). When rice is done, before you fluff it, squeeze the juice of one lime over it, sprinkle in cumin to taste (I probably used about 1/4-1/2 teaspoon, and stir in. TADA! Simple version of Mexican rice that is quick and easy for when you need something in a pinch.