Mexican food is my absolute favourite, and I especially love Mexican Rice. Last summer, I made the real deal, and it was delicious, but included a ton of oil (if I recall, you even pan fry the rice in butter or oil before you bake it). Anyway, I came across this recipe for Skinny Mexican Rice online, and adapted it slightly. It’s super-delicious–even J likes it! I just made a double batch because we gobbled up the first batch so quickly. The picture below is the final product served with beans, salsa, and mushrooms (because I had some). Here goes:

Ingredients

• 2 cloves garlic, minced
• 1 small sweet onion, diced
• 1 cup basmati brown rice
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
• 1/2 cup freshly chopped cilantro
• 14 ounces of salsa
• 1/2 a poblano pepper, chopped
• 2 cups vegetable broth

Directions

Spray a large skillet with oil, turn to medium-low heat and saute onion until tender. Add garlic, poblano pepper, and spices, and continue to saute one additional minute. Add remaining ingredients, cover, reduce heat and simmer on low for approximately 45 minutes or until rice has soaked up the liquid and is tender.