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Mexican food and I go so well together. It’s like bread and butter, inseparable. Well, I’m here to say that Meagan and Mexican food is inseparable as well.
I’m pretty sure that I could eat Mexican food for breakfast, lunch and dinner and then get up the next day and do it all over again. Yes, I know I could! I didn’t say it would be a wise or healthy decision but my stomach is saying, “DO IT.”
WW:3 pts a serving
1 cup long-grain rice, uncooked
1 Tbsp vegetable oil
1/2 cup onion, diced
1 garlic clove, minced
1 15 oz. can Rotel diced tomatoes with green chilies, drained
2 Tbsp salsa
1 3/4 cups water
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp cumin
1/4 tsp chicken bouillon granule or 1/4 of a cube
Preheat oven to 350 degrees
In a large skillet over medium heat add the rice and vegetable oil
Stir constantly until the rice is a golden brown color
Add the garlic and onions and sauté for an additional 2 minutes
Add the rest of the ingredients and bring to a boil
Pour into a 2-3 qt casserole dish and bake covered for 20-25 minutes