Mexi Rice Recipe
I’ve been wanting to post how to make my mexi rice for a while now. My mom made this whenever the family was having burritos and I loved it. I realized yesterday when I was eating this that the corn is the best part. I think I like corn a little too much.
It’s really easy.
You take rice (all growing up I used low-protein rice and it was just as good, but lately I’ve been using white rice because I can tolerate it and I often have it on hand) and add some tomato sauce (ketchup works too if you don’t have that on hand and don’t want to go shopping). You can squirt a little lime juice on there too. Then add taco seasoning. I always include some frozen corn. I think my mom heated it with the rice on the stove, but when I’m using leftover rice I just microwave the corn separately.
That’s pretty much it for the rice! If you can tolerate it have it with a soft tortilla, a taco shell, or some tortilla chips. Are there low-protein tortillas? Then of course you can add the toppings which I think are pretty low or free: Green onions, tomatoes and cilantro are what I had last night but you can add lettuce as well and I also love some avocado and salsa on there!