I was inspired to grill Ina Garten’s tequila lime chicken this week (it was delicious, of course. Ina never steers you wrong) and decided Mexican rice would make for a perfect side dish. A quick Google search led me to this recipe with fabulous reviews. Bonus: I already had almost all of the ingredients in my pantry. Posted below but also linked here: https://www.foodnetwork.com/recipes/mexican-rice-recipe2-2120437

Ingredients

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2 cloves garlic, chopped

1/2 cup onion, chopped

1/4 cup red bell pepper, chopped

1/4 cup green bell pepper, chopped

2 bags Success® Jasmine Rice or Success® Brown Rice

1 tsp vegetable oil

1 small jalapeno, seeded and chopped, optional

1 tsp cumin

1 can (8 oz.) tomato sauce

1 chicken flavored bouillon cube

1/4 cup fresh cilantro, chopped

Lime wedges, for garnish

Directions

Prepare rice according to package directions, cooking only 8 minutes.

Heat vegetable oil in a large skillet over medium heat. Add garlic and saute for 30 seconds. Stir in onion, bell peppers, jalapeno, and cumin; cook for 5 minutes. Add tomato sauce and bouillon cube and stir until cube dissolves; add cooked rice and stir until heated through.

Serve topped with cilantro and garnish with lime wedges.

Mexican Rice

The whole family loved it! And the chicken, which you can read about here: https://www.foodnetwork.com/recipes/ina-garten/tequila-lime-chicken-recipe-1941250

I followed both recipes to the letter and will make again exactly the same. This meal does require a bit of planning because of the marinade, but it’s easy. We ate on our back porch and enjoyed the pleasant September weather.