The easiest Mexican rice AKA: Crack Rice (4 ingredients)

Crack rice… I know what you’re thinking. How can rice be really that good? I’ve had Mexican rice at restaurants and I mean it’s okay? Well…. this rice is better than any Mexican restaurant.  It’s addicting. I don’t even have to have this rice with Mexican food. I crave it.. that’s how delicious it is. This recipe originated from my older sister and it had a few more steps and ingredients. I would always beg her to make this.  One night I was making stuffed peppers and wanted to spice of my plain rice but didn’t have all of the original ingredients. I made do.. and I’ll never go back. You get the same recipe with half the steps and ingredients. I’m down…..

With only four ingredients… you can’t go wrong. It’s cheap, easy and INCREDIBLE. 


  • Brown rice (I use the 10 minute boil on the stove) 
  • Chicken or vegetable broth (optional) – used for cooking the rice instead of water 
  • Cilantro paste (or fresh cilantro)
  • Jar of salsa (I prefer my brothers salsa medium found at Walmart) ** 1/4 cup of salsa per cup of rice cooked** so three cups would be 3/4 jar etc. 
  • Lime juice 
  • Salt and pepper to taste 


  • Cook the rice as directed on the box. I like to use chicken or vegetable broth instead of water. 
  • Once cooked drain off any excess liquid.
  • Add the correct amount of salsa per how many cups you make of rice (1/4 cup salsa per 1 cup of cooked rice) and mix well. Do not be afraid to add as much salsa as you like! 
  • Next add in 1/2 tbs per 2 cups of cooked rice of  cilnantro paste (it’s really up to you how much cilantro you like) 
  • Add the juice from one lime or if only making a small serving of rice use half a lime) 
  • Salt and pepper to taste 

You are ready to serve!!! Yes it’s really that simple πŸ™‚ 



Claire’s Favorite Sesame Chicken

Who doesn’t love a lazy Friday night with take out Chinese food and your favorite movie??? Well…I did love take out until I found this recipe. “Chinese chicken” or sesame chicken has been a staple in my kitchen for the past three years. Friends crave it and if they know I am making it… you best believe they are at my door. I have made it time and time again for company and it never ceases to be a crowd fave. I made this for one of my best friends and she LOVED it (hence the name of the recipe.) Next time you want take out.. think sesame chicken on AA’s blog haha.

2lbs boneless skinless chicken breasts, cut into bite sized pieces
1/4 cup whole wheat flour
1 tsp black pepper
1 tbsp sesame oil
1/3 cup reduced sodium soy sauce
1 tbsp brown sugar
4 garlic cloves, minced
1/4 cup rice vinegar
1/2 cup fat free chicken broth

1.Preheat oven to 400 degrees.
In a small bowl, combine flour and pepper. Toss chicken pieces in mixture until they are all evenly coated with flour.
2.Preheat a medium sized non-stick, oven-safe skillet and spray with non-fat cooking spray. Place chicken in pan, and cook until seared on each side, about 2-3 minutes per side.
3.In a small bowl whisk together the soy sauce, vinegar, chicken broth, sesame oil, brown sugar, and garlic.
Pour mixture into the seared chicken, and toss around a bit to mix. Place entire skillet into oven, and cook for about 20 minutes. Let cool about 5 minutes.

3/4 cup 224 calories πŸ™‚

Pair with veggies and brown rice

Recipe adapted from