Mexican Rice 1 cup long grain brown rice 2-3 crushed/chopped garlic cloves Half jar of your favorite salsa Cumin 1 bay leaf Celery flakes Dash of cayenne pepper Oregano 1.5-2 cups water Olive oil Saute the garlic in olive oil. Add your spices as much as you like, but be sure and break the bay leaf in half. Then add your rice to brown it a bit. Then add your half jar of salsa, your water and bring to a boil. The long grain brown rice takes a little longer to cook so in about 40 minutes you should have delicious home made Mexican rice. I usually make a lot of this then end up eating on it for a few days. It’s also pretty great with some fresh corn and black beans over a bed of romaine (all cold ingredients of course).

Mexican Rice

1 cup long grain brown rice
2-3 crushed/chopped garlic cloves
Half jar of your favorite salsa
Cumin
1 bay leaf
Celery flakes
Dash of cayenne pepper
Oregano
1.5-2 cups water
Olive oil

Saute the garlic in olive oil. Add your spices as much as you like, but be sure and break the bay leaf in half. Then add your rice to brown it a bit. Then add your half jar of salsa, your water and bring to a boil. The long grain brown rice takes a little longer to cook so in about 40 minutes you should have delicious home made Mexican rice.

I usually make a lot of this then end up eating on it for a few days. It’s also pretty great with some fresh corn and black beans over a bed of romaine (all cold ingredients of course).