Mexican Rice


I ate this seasoning Tajin Fruit and Snack Seasoning on nearly everything I ate this summer while I was in Mexico on a mission trip. I was afraid that I would not be able to get it here in the states when I got home, and I was so excited to find it at my local Wal-Mart.

I not only use it in my Mexican dishes but on my pop corn, vegetables and fruit as well. I think it is the mixture of the ground chile peppers, salt and dehydrated lime juice that makes it taste so good. The recipe I created using this ingredient is my homemade Mexican rice dish, and what do you think I named it other than "Tajin Mexican Rice".

In the summertime you can get so much produce fresh. Last week I bought some fresh corn, one of our favorites. I usually shuck the corn, remove silk, cook in boiling water, drain it, butter it and just eat it off the cob. This time I wanted to do something different, so I created this recipe for corn salsa to go with faijtas I was making. I know what you are thinking did I use the Tajin in my Fresh Corn Salsa? Yes, it really kicks up the flavor in the salsa.

Tajin Mexican Rice


Combine rice, water, cumin, salt, and tajin seasoning in a medium saucepan. Bring to a boil.
REDUCE HEAT (medium low, low) and simmer cover 20 minutes.
Remove heat and add butter and hot sauce mixing well. Put lid back on and let set 5-10 minutes or until liquid is absorbed. Fluff with fork and serve. Serves 6-8.

Iam very picky about the rice I cook and eat. I found that the only rice that
cooks to perfection is Uncle Ben's Original Converted Rice

I remember when I was a child that Albert's Famous Mexican Hot Sauce was the only hot sauce my family ate. It was made not to far from where I grew up in the piney woods of East Texas. It still is my favorite hot sauce to this day.

Fresh Corn Salsa

4 medium ears fresh corn
4 roma tomatoes diced
1/2 cup finely diced red onion
1/4 cup finely diced red bell pepper
1 jalapeno seeded and minced
1/2 teaspoon minced garlic
2 teaspoon tajin fruit and snack seasoning
1 tablespoon sugar
3 tablespoons chopped cilantro (optional)
2 tablespoons olive oil

Shuck the corn, remove silk and wash cob. Cut the kernels off of the cobs and place in a large bowl. Add to the bowl with the corn the remaining ingredients. Stir well to combine. Serve room temperature or refrigerate before serving. 6-8 Servings.



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1 comment :

  1. I'll have to try out your version of Mexi rice! Looks lovely :D

    ReplyDelete

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