It’s time to make a tasty go-to recipe with this Homemade Mexican Rice paired perfectly with the El Monterey Chimichangas and Burritos. This post is written in partnership with El Monterey, all thoughts and opinions are my own.
I think we all know that when school starts things get a bit hectic. In our family extra curricular activities start back up again too, which adds to the busy schedule. This fall my daughter is in dance class and my son is taking acting classes. I’m excited and anxious for both of them because they are both very eager to get started, but I also know that means lots of running around from place to place. It also means that we will need dinner in a hurry a few nights a week. I recently discovered El Monterey Burritos and Chimichangas, which are a great go-to for quick dinners.
Of course, with most of my meals I like to mix it with something a little homemade too, so I paired ours with Mexican Rice. We also had corn, and it made for a great quick-and-easy meal. Authentic Ruiz family recipes are used as inspiration for the burritos.
The Ruiz family created El Monterey as a father and son team many years ago. Today, it’s still a family owned business. They have families’ needs at heart, which makes me proud to serve my family their products too. Their products are made with real ingredients, like shredded steak, Monterey jack cheese and fresh baked flour tortillas.
My husband LOVES their chimichangas. So much so that he takes them to work with him for lunch.
As we transition from school to homework time and then to acting class for my son, we can still eat as a family together instead of going through a drive thru. That’s definitely the most optimal way to go for us too, and I try to avoid drive thru eating as much as possible. I also know that my family can go on to the next activity with a nice, full belly and not have to worry about being hungry.
Homemade Mexican Rice
- 2 Tbsp Vegetable Oil
- 1/4 Cup White Onion, Diced
- 2 Cups Quick Cooking Minute Rice
- 1 Cup Water
- 1 Cup Chicken Broth
- 8oz Tomato Sauce
- 1/2 Lime
- 1 Tsp Garlic Salt
- 1/2 Tsp Ground Cumin
- 1/2 Tsp Chili Powder
- 1/4 Cup Cilantro, Chopped
- Begin by warming the oil in a medium sized cast iron skillet.
- Add in the onions and saute for about 5 minutes until translucent.
- Add in the rice, water, and chicken broth. Be sure that the rice is submerged under the liquid.
- Let this simmer for about 5 minutes.
- Add in the tomato sauce and juice from 1/2 a lime.
- Mix in the salt, cumin, and chili powder.
- Let this continue to simmer for about 5 more minutes until the liquid absorbs into the rice.
- Remove from heat.
- Stir in the chopped cilantro.
My son will have his acting classes just shortly after eating dinner, so I want to be sure he can concentrate. We are very excited to see how these classes go this year. He has been BEGGING to take acting classes, so we shall see. He is so dramatic; it’s such a great fit for him. I just hope he doesn’t hide behind fear or shyness.
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