Another week, another taco tuesday. And while I love making mexican food from scratch, sometimes, on busy weeks, I need a quick hack for making quality mexican food, and making it fast.

This rice dish is that. Walking the tightrope between premade rice mixes and completely from scratch flavors, it allows you to feel good about what you are making, while cutting a few corners at the same time.

Ingredients:

2 packages of frozen white rice, cooked in microwave per instructions

3 Tbsp avocado oil

1/2 cup diced white onion

1/2 cup diced carrots

1 clove minced garlic

1/2 cup frozen peas

2/3 cup chicken stock

2 Tbsp tomato paste

2 Tbsp premade taco seasoning (I prefer siete, but use your favorite)

2 Tbsp butter

1/4 cup cilantro leaves

1 tsp rice

juice of 1/2 lime

Directions:

In a large sauce pan, heat avo oil over medium heat until shimmering.

Add onions and carrots. Sauté for 5 minutes until softened.

Once softened add in garlic and peas. Stir to combine.

Add tomato paste. Let cook for 2 minutes.

Add in chicken stock, stir to combine, then add in cooked rice, seasoning, and butter. Stir to combine. Turn heat down to low. Add cilantro, salt, and lime juice. Stir and serve.