Coconut Cravings

Easy Mexican Fried Rice

Measurement

Scale

1 cup jasmine rice, or other long-grained rice

2 Tablespoons avocado oil, divided

1 Tablespoon taco seasoning

1/2 cup tomato sauce

1 1/2 cups water

cilantro, for garnish (optional)

PREHEAT SAUTE PAN. Warm your saute pan on medium heat for a couple of minutes.
ADD AVOCADO OIL. Add 1 Tablespoon of avocado oil, or canola oil, to the saute pan and allow it to warm for a minute.
ADD RICE. Add rice to the saute pan and stir well till all of the grains are coated in oil. Fry the grains for several minutes at medium heat.
ADD TACO SEASONING. Add 1 Tablespoon of taco seasoning to the saute pan. Stir well till the grains are coated in the seasoning. Fry for several more minutes, or till a drop of water added to the pan sizzles on contact.
ADD TOMATO SAUCE AND 1/4 C. WATER. Add the tomato sauce and 1/4 c. water. Stir well. Allow to cook for a minute or two, till the water and tomato sauce are mostly absorbed.
ADD THE REMAINING WATER. When the tomato sauce is mostly absorbed, add the remaining 1 1/4 cups of water. Stir. Cover the pan and reduce heat to low. Stir occasionally to prevent sticking. Allow to cook for approximately 15 minutes, or till rice is done.
FRY WITH REMAINING OIL. When rice is soft and water soaked up, turn the heat up to medium and allow the rice to fry for several minutes more, adding the remaining 1 Tablespoon of olive oil as needed to prevent sticking. Stir frequently. Season with salt and pepper as desired, and garnish with cilantro.
ENJOY. This easy Mexican fried rice is good for up to 5 days in the fridge.