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Garlic and Epazote Rice + 10 Delectable Rice Recipes To Try This Week

March 11, 2015 by Nancy Lopez-McHugh

Garlic and Epazote Rice by @SpicieFoodie | #Mexican #glutenfree #epazote

Are you a fan of rice? We are big rice fans in my house. As far as my husband and I are concerned, there isn’t a dish or a way that rice doesn’t taste good. Everything from fried rice, traditional Mexican rice (aka Spanish rice), paella, steamed rice, and all sorts of side dish rice versions have graced our kitchen table.

How often do you eat rice at home, or in a restaurant? An Asian friend once commented that we eat rice like Asians do. I loved that, it was a very nice compliment.

Today I want to share with you the recipe for the rice you see pictured alongside this delicious, and tad spicy, chicken stew. The stew dish is “Mexican Deviled Chicken” and it’s a recipe I wrote for About.com. You can get that super easy recipe by clicking here. But before you go you’ll want to print out the recipe for the rice.

The rice is quite simple to prepare, but delectable in taste. The flavour comes from garlic and a Mexican herb called epazote (also know as Mexican-tea). If you’re not familiar you can read my guide here. You should be able to purchase it in the Mexican isle at your grocery store, if not it’s available on Amazon.com.

Mexican Deviled Chicken by @SpicieFoodie | #Mexican #chicken #spicy #chipotlepeppers #onepotmeals

 

Garlic and Epazote Rice + 10 Awesome International Rice Recipes
 
Print
Prep time
2 mins
Cook time
20 mins
Total time
22 mins
 
Rice doesn't have to be boring, try this garlic and epazote herb seasoned rice. It's so delicious and super easy to cook.
Author: SpicieFoodie.com & Nancy Lopez-McHugh
Recipe type: side dish, side
Cuisine: Mexican
Serves: 2 servings
Ingredients
  • half cup of long grain rice (I don't rinse, but you may if you see debris in your package)
  • 1.25 cups of chicken broth
  • 3 garlic cloves, minced
  • .75 teaspoon of dried epazote leaves (not familiar with epazote, read this & buy it here)
  • 1 tablespoon olive oil
  • pinch of fine sea salt
Instructions
  1. You will need to use a good non-stick pan (with a lid) so that you can keep the oil amount low. Heat the oil and once hot add the rice; sauté it until it begins browning and releasing a nutty scent -- careful as it will burn quickly, stir often to prevent burning. Add the garlic and epazote leaves, sprinkle a little bit of salt over the rice, and stir until well combined, allow to cook for 2 minutes. Gently pour in the chicken broth — careful as it may splutter. Turn heat to medium-low, partly cover, and allow to simmer until the broth is absorbed and the rice is cooked through. Serve as a side dish to Mexican deviled chicken or dish of choice.
Notes
If you'd like to serve this rice as part of a vegetarian or vegan meal, swap out the chicken broth for vegetable broth. Using plain water won't taste as good!
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Get the Mexican Deviled Chicken, recipe by clicking here. You’ll be directed to About.com. Thanks! 

Garlic and Epazote Rice by @SpicieFoodie | #Mexican #glutenfree #epazote

If this recipe doesn’t appeal to you, perhaps these ones will. Enjoy!

10 Delectable Rice Recipes by @SpicieFoodie | #glutenfree #rice

(From the top left to right) Pandan Coconut Rice, Coconut Rice, Thai Curried Fried Rice with Fish, (2nd row l-r) Vegan Turmeric Rice, Red Thai Rice, Herb Pecan Spiced Rice, (3rd row l-r) Mexican Rice, Trinity Rice, Broccoli Rice. And not pictured: Italian Sausage Fried Brown Rice Recipe

Filed Under: Gluten Free, Grains/Rice, Mexican

« Super Easy Curried Chicken with Spinach and Carrots Recipe
Five Recipes for a Delicious St. Patrick’s Day »

Comments

  1. Rosa says

    March 11, 2015 at 08:51

    A very fragrant rice. I wish I could find this herb here…

    Cheers,

    Rosa

    • Spicie Foodie says

      March 21, 2015 at 15:09

      Thank you Rosa! You know there is an online store called Mexgrocer.co.uk that sells Mexican ingredients, they might carry epazote.

  2. Joanne T Ferguson says

    March 13, 2015 at 00:42

    G’day a mouthwatering dish indeed Nancy and thank you for continuing to inspire me with your photography!
    Cheers! Joanne

    • Spicie Foodie says

      March 14, 2015 at 15:42

      Thank you, Joanne! Hope you are doing great.:)

  3. Sandra says

    March 17, 2015 at 12:03

    My parents were from Louisiana and rice was a staple in our house. I don’t eat it as much as I use to but I still love it. This looks amazing!

    • Spicie Foodie says

      March 17, 2015 at 19:42

      Thank you Sandra!

  4. mjskit says

    March 18, 2015 at 20:52

    Fabulous recipe Nancy! I’ve seen epazote in Mexican markets but haven’t bought it…yet. You’ve just given me an excuse to buy it and use it. We love rice and this recipe looks very, very tasty. Thanks!

    • Spicie Foodie says

      March 18, 2015 at 21:08

      Have fun experimenting with epazote — I know you’ll make great use of it. Enjoy! :)

  5. Ramona says

    March 21, 2015 at 07:26

    What a gorgeous dish.. just hand me a fork! I also love the other rice dishes… I am a rice lover at heart.

    • Spicie Foodie says

      March 21, 2015 at 15:10

      Thank you Ramona! :)

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