Mexican Rice – A Mexican style rice, that happens to be good for you. It is full of scallions and chunks of avocado.
We are on the 2nd day of 2013, which means eating healthy, right? Did you make a resolution to eat better, or lose weight, or exercise more? I am not big on resolutions, so I didn’t really make any. I do need to get back on track with eating, but that is always the case after a holiday, no matter what time of year it is.
I also need to get back to exercising. I hurt my foot on Thanksgiving, and haven’t been able to do much of anything since. I am hoping I can do some walking, and work back up to running in January.
I am here to help you with those resolutions. Mexican is one of my favorite types of food, and it can be notoriously bad for you. But this rice isn’t! I got it, probably 6 or 7 years ago from a low calorie magazine. One of our favorites to make his Southweste Baked Chicken, because you get a ton of flavor with just a few ingredients, and it is pretty good for you!
I can not remember where it came from, I have just memorized it and have been making it since. I honestly can not believe it has taken so long to share it with you. Whenever I made this Mexican Rice recipe, everyone requests the recipe from me. It also pairs perfectly with these Stacked Chicken Enchiladas for a great dinner.
This Mexican rice is full of avocados, which might seem a little strange for rice, but trust me on this one. I have served this rice to countless people, and everyone raves about it. Avocados are good for you, they are a healthy fat. So they are a great way to bulk up rice and make it better for you! So, just because you are trying to eat better don’t think you have to eliminate Mexican food from your diet!
- 2 1/4 cup water
- 2 chicken bouillon cubes
- 1 Tbls butter
- 1 Tbls ground cumin
- 1 cup long grain white rice
- 1/3 cup salsa
- 3 scallions , chopped
- 1 avocado , chopped
Add water, bouillon cubes, butter, and cumin to a saucepan. Bring to a boil. Stir in rice, cover, and reduce heat to low. Cook for 20 minutes, or until the liquid is absorbed. Stir in salsa. Remove from heat. Fold in the scallions and avocado. Serve.