Hey friends! So glad you came by today 🙂 Hope your long weekend was wonderful. I will be spending the next few days trying to salvage my kids’ clothes and scrub the stains out. We went to a park for a family BBQ for Memorial Day, and I am not sure how my kids are capable of getting their clothes just filthy dirty. Not just in one spot but like everywhere. Now I know why all the Gatorade was gone that we brought….. it seriously ended up all over their clothes. I really can’t complain because that just means that they were playing hard and having fun!
This rice. I love this rice. Well, actually we love rice in this house [not my son, he’s weird like that 😉 ]. My husband spent two years in Cambodia and he lived off rice. Ate it for breakfast, lunch, and dinner, and probably dessert too. Speaking of Cambodia…. did all you Survivor fans (we are in this house!) see that the next season is in Cambodia?! My husband was so excited. He knows that area really well and can’t wait to see it on T.V…. Ok, back to the rice 🙂
It can be used for so many things. When I made it we used it for a meatless taco filling- corn tortillas, tex-mex rice, cheese, avocado, diced tomato. It was really good that way. This makes a lot and is perfect to use for two different meals. One night you could have it as side dish to enchiladas, and the next night you could use it in a rice bowl. There are so many ways to use it;
as a side dish
inside of a burrito
meatless soft tacos/crunchy tacos
I would also strongly suggest that you use the jasmine rice. It holds up much better to the cooking. It won’t get mushy like regular long grain would.
Please, please, please use this homemade salsa recipe I posted the other day. It is so good and super easy. Like, really easy. It keeps in the fridge very nicely and makes this dish 10x better. Try it out. Plus, my favorite way to eat the leftovers of this rice and the salsa is to dip a tortilla chip in the salsa and then into some rice. Seriously, the best lunch ever!
- 2 tablespoons butter
- 1 1/2 cups Jasmine rice, uncooked
- 3 cups chicken broth
- 1 cup salsa
- 2 tablespoons taco seasoning
- 1 can corn, drained
- 1 can black beans, drained and rinsed
- Put butter and rice into a large skillet pan (one with a lid) over medium-high heat. Cook together, stirring frequently, until the butter is melted. This will toast the rice slightly, you will smell it. Watch carefully, because it can burn quick.
- Add in the chicken broth, salsa, taco seasoning, corn, and black beans. Stir together. Bring to boil, it won't take long, and cover with lid.
- Turn heat to low and cook for 25 minutes.
- Take rice off the stove, fluff with a fork, and let sit for a few minutes before serving.
Thanks for visiting today 🙂 Have a happy day!
Linked up at The Country Cook ‘weekend potluck’