Ingredients
1 cup Rice long grain, uncooked
1 cup Water
1 cup Chicken broth
1/2 ea Onion diced
1 ea Tomato diced
1 tablespoon Garlic salt
1/2 teaspoon Cumin
1 tablespoon Tomato bullion
1 tablespoon Sugar ( turbinado )
2 tablespoon Butter divided
Instructions
Saute onion in 1 tablespoon of butter over medium heat until translucent.
Add remaining butter and as soon as melted add rice. Saute rice like a pilaf until it starts to brown. Add spices and tomato and saute for another minute. Add broth, cover and simmer for 20 minutes.
NOTE: Feel free to add corn, cilantro, and/or black beans with the tomato and spices. If the tomato is juicy, it may take longer than 20 minutes to evaporate the liquid.
Yields: 4 Servings
Based off of Best Mexican Rice on Cook.com
We added a few saffron threads to the liquids and I liked the difference it made. We also added some cilantro and a handful of white corn. Next time, I'd like to char the corn on the cob on the grill first.
For the fajitas, I marinaded a flat iron steak and some pepper & onion our favorite fajita marinade. We like it with chicken or beef.
2 tablespoon Oil
3 tablespoon Lime Juice
1-2 clove Garlic minced
1 1/2 teaspoon Season salt
1 1/2 teaspoon Oregano
1 1/2 teaspoon Cumin
1/2 teaspoon Chili powder
1/2 teaspoon Paprika
1/2 teaspoon Red pepper ground
1 tablespoon Cilantro chopped
After a few hours in the marinade, I put the steak on the Big Green Egg, which was set up for direct heat at 600 f. Yeah, it was running rather hot!
I shut the lid and left it alone for 4 minutes. Then I flipped it and let it go for another 4 minutes. I pulled it off of the Egg at that point. The steak was at an internal temp of 130f before letting it rest.I sauteed the veggies for a few minutes, shredded some colby jack cheese that I had smoked, and tossed it all on some flour tortillas.
Not bad for a quickie.
