Spring break is just over 10 days away, and that means I’m in full swing planning all the things I’m going to eat while I’m home!
Not only do I make use of my kitchen at home, but I always make it a priority to go to my favorite restaurants whenever I’m on break.
My family has always gravitated towards Mexican food as our comfort food staple.
When I was little, we used to go to Chipotle every Sunday, because my mom had work all day and no time to make dinner. In high school, I started cooking for myself and we all made an effort to shift from eating out to eating at home. However, after dance shows, on birthdays or holidays, or on a tired weekend night, we always ended up at Guapo’s, a Mexican joint nearby for endless chips & salsa, not to mention amazing enchiladas.
I’ve never really made a true “one pot” recipe on this blog. I’ve made a lot of one-bowl desserts and meals that only dirty one pot, pan, or skillet, but I’ve never done the Martha Stewart throw-it-all-in-the-pot-and-wait thing.
Whenever I see one-pot recipes, I immediately think comfort food, because dishes that are made in one pot usually sit on the stove simmering and developing flavor for so long. And to me, comfort = Mexican food.
This Mexican style fajita rice incorporates onion, garlic, jalapeño, cumin, fennel, turmeric, bay leaves, and cayenne for flavor. That’s to say, there’s a ton of flavor in this rice! It’s bulked up with broccoli, bell pepper, and mushrooms, and I think tomato or other green veggies would also be great in here. This recipe only requires about 15 minutes of actual hands on time- the rest is just letting the flavors simmer together and develop. So, what I’m saying is that there’s no excuse not to make this rice! Enjoy xx
- 1 tbsp canola oil
- ½ a red onion, diced
- 1 clove of garlic, sliced
- 1 jalapeno, seeded and diced
- ¼ tsp ground cumin
- ¼ tsp fennel seeds
- ¼ tsp cayenne
- 1 cup sliced mushrooms
- 1 tomato, diced
- ½ tsp garlic powder
- ½ a bell pepper, sliced
- 1 cup chopped broccoli florets
- ½ tsp turmeric
- 3½ cups vegetable broth
- 3 cups uncooked rice
- 1 bay leaf
- salt to taste (1-2 tsp)
- fresh cilantro, for topping
- In a large saucepan (you want this to be a very deep bottomed pan!) over medium heat, add oil, garlic, and onions. Stir until fragrant and onions are translucent, about 3 minutes.
- Add jalapeno, cumin, fennel, and cayenne and cook for another 2-3 minutes.
- Add sliced mushrooms, tomato, and garlic powder, and stir well. Cook until the tomatoes release their juices, another minute or so.
- Add broccoli, pepper, turmeric, broth, rice, and bay leaf and turn heat to high. Stir well to combine everything and bring to a boil.
- Once boiling, turn the heat down to reduce the mixture to a simmer, and cover the pot. Let rest for 10-15 minutes, until broth is absorbed and rice is cooked completely.
- Add salt to taste and stir well before serving, topped with cilantro.