I noticed my kids would always devour the rice when eating out at Mexican restaurants - so why not make it at home. Rice is perfect for the weekly rotation and gluten free. Serves 4.

INGREDIENTS

2 Tbsp avocado oil
1 cup organic long grain white rice (sub cauliflower rice)
½ white onion, chopped
1 (8oz) can organic tomato sauce
1 tsp chili powder
¼ tsp cumin
2 cloves garlic, minced
1 tsp JF Spicy Salt
 

PROCESS

Heat the oil in a large saucepan with a lid. Add the rice and sauté on medium until the rice starts to brown. Add the chopped white onion and mix in with the rice.
Add 16oz of water and the tomato sauce then stir. Season with chili powder, cumin, garlic, and JF Spicy Salt. Bring this to a boil and cover for approximately 15 minutes until the liquid is just absorbed. Do not overcook this. Turn off the heat and cover for 15 minutes.
 
Serve with any protein. This is the perfect make ahead taco night addition. It’s even better the second day which you cannot say for most rice dishes.