This Week’s Recipe: Quick Mexican Rice

Inspiration: I need to admit to a very guilty gastronomical pleasure — I enjoy doctoring Rice a Roni’s Spanish and Mexican rices. Starting with cooking the base box contents in salt-free stock (because Rice a Roni contains enough seasoning all on its own) for an additional flavor boost. I then move on to the extras like cheese, chicken, serrano & bell peppers, tomatoes, fresh cilantro, fresh parsley, and corn. It was a quick, easy, and tasty weeknight one-pot wonder.

Or at least it used to be….before a stupid, stupid allergy to sulfites crossed it off the approved dinner dishes. Ever since that dark day, I’ve struggled to find a base recipe I like half as well.

Until now!

In The Pioneer Woman’s Cooks Super Easy! there’s a recipe for Quick Mexican Rice that’s finally filled the nitch! And I can’t tell you how excited it makes me! Because my beloved extras combine perfectly with the flavors from her recipe!

Obviously, even with Mrs. Drummond’s shortcuts, this recipe is still a touch more complicated than simply opening a box. But the flavor’s even better, and I control the salt content rather than an unseen person working for PepsiCo. (The parent company of Quaker Oats, which owns the San Fran Sisco Treat. In case you’re wondering.)

Christie: I can see Tuppence cooking this for her family on a hectic Monday night!