Directions
- 1Add 1 1/2 tablespoons of chicken bouillon to warm water, and add 3/4 cup of half and half. Combine ingredients and set aside.
- 2Cut key limes (or regular limes or lemon).
- 3Place burner on medium heat, add 1 tablespoon of olive oil and 2 tablespoons of butter.
- 4Once butter melts, add 2 cups of rice and cook for about 4 minutes until lightly golden brown.
- 5Add the bouillon, half and half, and water mixture.
- 6Add 2 tablespoons of Tajin and the juice of one key lime.
- 7Add corn.
- 8Combine all ingredients, bring to a boil, then reduce to low heat and simmer for 15 minutes (or as suggested on the rice package).
- 9Let it rest for 5 minutes.
- 10Add mayonnaise, cotija cheese, hot sauce, and forritos chilito.
Ingredients
- 2 cups long grain or basmati rice
- 1 corn on the cob or frozen cut corn
- 1 1/2 cup warm water
- 3 fourths of a cup half and half
- 1 1/2 tablespoons chicken bouillon
- 1 tablespoon oil
- 2 tablespoons butter
- 1 1/2 cup mayonnaise
- 1 key limes or regular limes or lemon juice
- 1 hot sauce
- 1 cotija cheese
- 2 tablespoons tajin
- 1 forritos chilito
Equipment
potmeasuring cupknifecutting boardsilicone spatulacitrus juicer
Related recipes
Salsa ranchera
Mexican · Sauce & Condiment
Salsa Roja
Mexican · Sauce & Condiment
Salsa de Aguacate
Mexican · Sauce & Condiment
Chipotle Salsa
Mexican · Sauce & Condiment
Birria Consommé Base
Mexican · Sauce & Condiment
Salsa de rancho
Mexican · Sauce & Condiment
Salsa Naranja
Mexican · Sauce & Condiment
Tacos de Merluza
Mexican · Sauce & Condiment15m
Salsa Taquera
Mexican · Sauce & Condiment
Jalapeño Salsa
Mexican · Sauce & Condiment
Big Mac Burrito
Mexican · Sauce & Condiment
Alioli de Habanero y Betabel (Salsa Rosa)
Mexican · Sauce & Condiment