One thing that I've always loved at Mexican restaurants is the rice, and I've tried many recipes trying to find the perfect side.
The verdict?This really jazzed up a Black Bean Taco Salad night, as it was my favorite part of the whole dinner. This is the closest I've EVER come replicating a restaurant-style Mexican Rice, even though I used brown rice. I'm excited to try this again to serve with some refried beans and my husband's favorite chimichanga's!
I'm sharing this at Eat At Home's Ingredient Spotlight.
This recipe is now included in my Creatively Domestic's Freezer Meals ebook for sale on Amazon. To view this recipe and many others, please visit (and buy if you're interested) from that site.