When I first met my husband he would always rave about his mom's cooking and how a meal isn't complete without her beans and rice. I then was determined to learn her technique. Now mind you, back then I could barely cook a pan of hamburger helper without ruining it so you can just imagine how real the struggle was for me.
I remember throwing out pans of mushy rice and starting over multiple times. Anyhow fast forward a few years, I went to culinary school and learned to cook. I quickly learned that when you cook rice you need 1 part rice, 2 parts water. Well heck why didn't she just tell me that lol?! She would always just say you need a little bit of this and a little bit of that and I would always seem to get the water to rice ratios wrong. But eventually I mastered it and earned her seal of approval.
Fast forward again to when I began to look at the ingredients that I was putting into my and my families body. I soon discovered that the seasoning that we used to make the rice had MSG in it. I was pretty bummed because her rice dish was a staple in our home. But I was determined to come up with a better for your body option and here's what I came up with:
(For more info on MSG and why to avoid it check out #9 on this article What not to Eat by Dr. Mark Hyman)
Tex Mex Rice
2c Chicken Bone Broth
1 Tbsp Organic Tomato Paste
1 Tsp Sea Salt
1 Tsp Cumin
1 Tsp Garlic
1 Cup white rice
2 Tbs avocado oil
1. In a small sauce pot combine the first 5 ingredients and heat to a simmer. Whisk until the tomato paste is completely blended in and there are no chunks. Once blended you can turn off the heat and set aside.
2. While the broth mixture is heating up, warm up your fry pan on medium heat.
3. Once the pan is nice and warm add in 2 Tbs of avocado oil.
4. Next add in 1c of white rice. Stir frequently and cook until the rice turns a nice golden brown color.
5. Add the broth mixture to the rice and cover for about 15 min or until the water is completely absorbed.