Mexican Yellow Rice

This recipe uses a homemade chicken stock and a flavorful seasoning blend to create a delicious and vibrant Mexican yellow rice.

Yields: 6-8 servings

Prep Time: 5 minutes

Cook Time: 25-30 minutes

Ingredients:

•   2 tbsp olive oil

• 1/2 cup tomato sauce
• 2 tbsp tomato paste

•   4 cups jasmine rice

•   4 cloves garlic, minced

•   1 tbsp turmeric powder

•   2 tbsp Blaxican Fajita Seasoning

•   6 cups homemade chicken stock, warmed (or water)

•   1/2 cup fresh cilantro, chopped, for garnish

Instructions:

1.   In a large pot or Dutch oven, heat the olive oil over medium heat.

2.   Add the jasmine rice and toast for 5-7 minutes, stirring continuously until the grains look slightly brown.

3.   Add the turmeric and Blaxican Fajita Seasoning. Stir in to incorporate the flavors and ensure that all the rice is now yellow. Create a well in the middle of the rice and add the minced garlic. Cook until fragrant and then combine with rice. Stir in tomato sauce and tomato paste.

4.   Carefully pour in the warm chicken stock and bring the mixture to a boil.

5.   Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15-20 minutes, or until all the liquid has been absorbed. Avoid lifting the lid during this time.

6.   Remove the pot from the heat and let it rest, still covered, for 10 minutes.

7.   Fluff the rice with a fork.

8.   Garnish with fresh cilantro before serving.