Here’s a version of Mexican rice which uses spices added right into the cooking pot. Put all ingredients in there, bring to a boil, then simmer on low heat until done. You can use white or brown rice. I used brown, because this was the perfect chance to jazz up the brown rice I was trying to sneak into dinner. My tip for perfectly cooked brown rice is to bring it to a boil, put a lid on it, turn the burner off, and leave the pot on the burner for 45 minutes or longer. Do not peek and raise the lid.
You could easily add some ground beef, cooked chicken, or black beans to this rice to make a main dish out of it. It’s super easy! Enjoy!
1 1/2 C. rice (brown or white)
3 C. broth or water
1 t. salt
1 t. cumin
2 t. chili powder
1 t. dried cilantro (or even better, mix in 1/4 C. fresh after the rice is cooked)