Tajin rice takes on all the flavors of the popular spice mix—chili peppers, lime and salt—and is perfect as a side dish to all kinds of Mexican dishes.
When we were stuck in the house for lockdowns at the start of the pandemic, I (like everyone else) started getting a bit stir crazy and began looking for ways to reorganize different parts of our house.
One of my first projects was my horribly organized spice cabinet. The way it was all stacked in, I had to pull half the contents out to find what I needed. I started looking online and discovered a large spice rack I could hang on my kitchen wall and immediately bought it.
That thing has been a game changer. I love having everything in its place, alphabetized and ready to use immediately. It also freed up an entire cupboard in the kitchen for other items.
Recently, I kept staring at a large bottle of Tajin Clasico (pronounced tuh-heen) seasoning in my spice rack, which I purchased for a failed recipe and hadn’t touched in awhile. I decided I needed to put it to good use.
If you’re not familiar, Tajin is a mild seasoning that features chili peppers, dehydrated lime and salt. The lime is the flavor that really sticks out when you first give it a try. Some people swear by it and put it on everything.
This comes from the blog “The Fiery Vegetarian.” You can find the original post at https://www.thefieryvegetarian.com/tajin-rice-recipe/. I added more spices in my version.
1 1/2 cups white, long-grain rice
1 3/4 cup vegetable or chicken stock
2 teaspoons garlic powder
1 teaspoon onion powder
3 tablespoons butter
2 tablespoons Tajin Clasico seasoning
Rinse your rise with cold water several times until the water runs mostly clear.
Add the rinsed rice, vegetable stock, garlic powder and onion powder to a medium-sized pot with a tight-fitting lid. Heat over high heat, stirring to dissolve the seasoning, until the mixture is at a boil.
Place the lid on the pot and turn the heat down to a simmer. Leave it on the heat, covered, for 10 minutes.
After 10 minutes, remove the lid and stir in the butter until it’s melted and fully incorporated. Stir in the Tajin and then let the rice sit, off the heat, for about five minutes to let the flavors meld. Add any additional seasonings if desired, and serve as a side to your favorite Mexican entree.
This was a nice side dish. We had it alongside some chicken tacos one night and ate the leftovers with quesadillas on another evening.
I will say that if you’re not a fan of Tajin or citrus flavors in your savory dishes, you definitely won’t like this rice, but we thought it was pretty good—especially as a side dish. I don’t know if it could hold its own as the main star of a dinner, but it probably depends on how much you like Tajin.
So, that spice bottle is still staring down at me from my spice rack, but at least it’s a couple tablespoons lighter. I’ll have to come up with some other ways to use it up—especially since it’s nice and tall and has to be stored out of alphabetical sequence in the rack. Now that I finally have things organized, I want to keep it that way.
Spice Up Your Life is a weekly recipe column by Lindsey Young, who describes herself as an enthusiastic amateur cook and can be reached through her website at spiceupkitchen.net.