I love easy weeknight dinners that can be transformed into delicious leftover lunches. Mexican rice is not only a delicious side dish that is made in the traditional way, but makes great leftovers for lunches all week.
Mexican rice is such a delicious side dish that is cooked in such a unique way that imparts all the flavors into the rice as it cooks. Ripe tomatoes, onion, garlic and chicken stock is blended and this is the flavorful liquid that cooks the rice.
What I like most when making dinner is making a little extra so I have leftovers for my husband to take to work, or just for myself when I’m working from home and don’t have to think about whats for lunch in the coming days. On this particular night it was cilantro lime chicken and shrimp, mixed vegetables and Mexican rice.
For the first leftover lunch, I mixed in the vegetables with the rice and added the shrimp, put on the lid and stored it in the refrigerator for tomorrow. Nice and easy. The second leftover lunch, I mixed the vegetables and black beans in with the rice, cut up the chicken into bite-size pieces and made a Mexican rice bowl. Todo bien!
- 4 ripe tomatoes roughly chopped
- 1/2 medium onion, roughly chopped
- 1 clove garlic, peeled
- 4 cups chicken stock
- 1 tablespoon vegetable oil
- 2 cups long grain white rice
- 1 teaspoon salt
- 1 tablespoon fresh cilantro, chopped
- Add the tomatoes, onion, garlic and chicken stock to a blender and pulse until the vegetables are well blended. Set aside.
- To a large saucepan add the oil and heat over medium heat.
- Stir in the rice and cook, stirring often until it starts to brown and smell nutty.
- Pour in the tomato liquid and bring to a simmer.
- Add the salt and stir. Cover with a lid and cook for 15 minutes until all the liquid is absorbed and the rice is fluffy.
- Stir in the chopped cilantro and serve warm.
Amount Per Serving Calories 160Saturated Fat 1gCholesterol 2mgSodium 312mgCarbohydrates 29gProtein 4g