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.
- 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
- 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.
Get the Mexican Deviled Chicken, recipe by clicking here. You’ll be directed to About.com. Thanks!
If this recipe doesn’t appeal to you, perhaps these ones will. Enjoy!
(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
A very fragrant rice. I wish I could find this herb here…
Cheers,
Rosa
Thank you Rosa! You know there is an online store called Mexgrocer.co.uk that sells Mexican ingredients, they might carry epazote.
G’day a mouthwatering dish indeed Nancy and thank you for continuing to inspire me with your photography!
Cheers! Joanne
Thank you, Joanne! Hope you are doing great.:)
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!
Thank you Sandra!
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!
Have fun experimenting with epazote — I know you’ll make great use of it. Enjoy! :)
What a gorgeous dish.. just hand me a fork! I also love the other rice dishes… I am a rice lover at heart.
Thank you Ramona! :)