I was making fajitas for dinner and thought Mexican rice would be the perfect companion. And it would have been, if it had come out right. It wasn’t horrible, just not what I was expecting. I followed this recipe from Allrecipes.com. The bottom of the rice ended up crispy, not burnt but not too far off. I had to add another cup of chicken stock to get the rice softened up. The flavor was muted, so I added more spices. I should have added some salsa. I was able to doctor it up so it was edible and everyone enjoyed it with their fajitas. I’ll have to try a new recipe next time!