Mexican rice

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Growing up, we called it “red rice,”Ā  and it was special because it was made in a pan instead of a small pot, and you put all kinds of stuff into it instead of just a bit of salt and a pat of butter like we’d do with plain white rice. Leftovers, if we manged any, were treasured, heated, and placed in tortillas with avocado, or, as I got older and lost my fear of chiles, some salsa. Continue reading “Mexican rice”