This rice skillet is inspired by “Mexican Rice,” a classic side served in many Tex-Mex restaurants and steakhouses across the USA. Quick to make and seriously tasty, this rice is the perfect companion for all kinds of BBQ and grill recipes. It’s a versatile side dish that pairs beautifully with just about anything.
Preparation:
Heat oil in a large cast iron skillet on the grill. Add onion and garlic, season with a pinch of salt, and sauté for a few minutes.
Next, add the rice and toast it for a few minutes, stirring, until it starts to turn golden. Stir in the jalapeño, bell pepper, tomatoes, lime juice, and broth, season with “Thunder Rub,” and let it simmer over medium heat for about 25–30 minutes, stirring occasionally, until the rice is cooked and most of the liquid is absorbed. Add a splash of water if it gets too dry before the rice is done. Taste and adjust the seasoning, then finish with a sprinkle of chopped cilantro leaves.
