Mexican Rice


One of my goals for the new year is to cook more from scratch. I know, it's super easy to run by the bakery for a baguette, but making my own somehow feels so accomplished. Plus you get the amazing scent of freshly baked bread that seems to linger in the house throughout the day, which is intoxicating in a "I want to be a foodie" kind of way. To that end I've started meal planning and found a great app online for storing recipes and generating grocery lists called MealBoard. I looked at loads of apps, friends, and this was my pick. Save yourself some time and check it out.

But the weekends, oh the wonderful weekends. On the weekends my husband is home, and he is a great cook! I need a recipe, he needs only to look in the fridge to see what's available and the next thing I know the table is full of colorful dishes full of flavor. I've known lots of intuitive cooks in my time, I'm just not one of them, something I lament almost daily. But on the weekends my husband cooks and it's heaven. This morning, for example, the kids and I woke up to the smell of coffee and freshly baked muffins, both of which were amazing. And for lunch, we decided on Mexican. 

Living in Germany means, among other things, that it can be hard to find good Mexican food. So unless you're willing to spend lots of time and money (and let's face it, emotional energy) looking for a favorite Mexican restaurant, you've got to figure out how to cook some of your favorite dishes at home. Today was a good start with what seemed like a pretty easy dish (I say easy, but I wasn't making it so I really have no idea), Mexican rice. Cue my husband looking in the spice rack, looking for cumin.

Let's talk spices for a just a moment, shall we? If you're still buying your spices at the grocery store, I implore you to stop. Truly, there is a better, tastier, and less expensive way to explore the world of spices, both those you know and those you have yet to experience. Penzeys Spices is hands down my favorite place to buy seasonings of all sorts. Shipping is always free with orders of $30 or more, but they frequently have deals for free shipping with orders of smaller amounts as well, and I don't think I've ever made a purchase without getting at least one spice for free (sign up for their emails/newsletter to get amazing deals right in your inbox). I'll be heading to their website later today to purchase the small list of spices that has accumulated on a post-it in the past few weeks, but for now, we're out of cumin. Oh what is a person to do? Oils, that's what.

doTERRA has a whole line of Essential Oils perfect for use in your favorite savory dishes: Rosemary, Thyme, Cilantro, Oregano, Black Pepper, Cardamom, Marjoram, Dill, Basil, and today's savior, Cumin. So, without further adieu, let me share the recipe for the delicious rice my sweet husband made.

  1. Dry brown rice
  2. 2 TBSP olive oil
  3. Medium onion, chopped
  4. 1 jar crushed tomatoes 
  5. 1/2 teaspoon salt 
  6. 2 cups broth (we used veggie)
  7. 1 drop Cumin Essential Oil

Saute the brown rice in the olive oil until it smells like warm cereal and puffs, about ten minutes. Add the onion and stir until translucent. Add the crushed tomatoes, salt and drop of Cumin Essential Oil and cook until hot. Mix in the broth and cook approximately 35 minutes on low heat until the water is completely absorbed and the rice is tender.

Fluff with a fork and serve!

*It should be noted that we never use anything but dōTERRA Essential Oils. They are Certified Pure Therapeutic Grade oils and absolutely safe to ingest and to use in your favorite recipes.

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