NOTE: An updated version of this recipe appears in my cookbook, The Ancestral Table.
You know what doesn’t get enough credit? White rice. It helps feed a large portion of the world, and is a relatively safe starch. Sure, it doesn’t have a lot of nutritional value, but it can easily become a vessel for other nutrients. Enter my Mexican rice recipe, which is chock-full of tasty and healthy stuff like grass-fed butter/ghee, tomato sauce, and homemade chicken stock.
Although it’s often called “Spanish rice” here in the US as well Mexican rice, no such thing exists in Spain. I’ve been making this side dish for several years, well before switching my diet. For this dish I like to simulate your standard Mexican restaurant rice – tangy, slightly salty, and with a tiny hint of chicken thanks to its use of broth/stock.