Mexican Rice

I love Mexican rice but this time I used basmati rice, you can use regular medium or long grain white rice if you wish. 

Makes: 6-8 Servings

Ingredients:

2 cups basmati rice or white rice

3 cups chicken broth

1/2 cup salsa

1/2 tsp salt

1 tsp black pepper

3 tsp. Cumin

1 tsp garlic powder

1 tsp chili powder

1 tsp paprika

1 tbsp sriracha

Directions:

In a pot add the rice, chicken broth sriracha and spices along with the hot over medium high heat. Give everything a stir.

Stir in the salsa and bring mixture to a full boil once it starts to boil simmer on low for 20 minutes. Once 20 minutes is up remove from heat but keep lid on for 5 more minutes to steam.

All liquid should be absorbed at this point and not soup. Fluff rice with a fork and serve. Cover left overs and store in refrigerator. 

This is great for burrito bowls or a nice side dish. I like to top my rice with taco sauce sour cream and cheese.

You can also add peas and carrots as you cook it