This is the recipe for the Spanish rice we served on the side of our massive chicken fajita cook!  This was hands down the best Fajitas we have ever had.  You have to make the rice ahead and cool it.  It needs to be refrigerator cool when you drop it on the griddle.  The rice itself comes out great, very flavorful but frying it up on the griddle to re-heat it takes the flavor to the next level. You wouldn’t think there would be much difference but try it for yourself, there is!


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2 cups uncle Ben’s long grain rice (in the bag, not the box) Rinsed.

1/2 cup minced celery

2 cups small dice white onion

1 fresh jalapeno diced (including seeds)

1 cup seeded, diced tomato (cut tomato into wedges first, then use your fingers to push out the seeds and water so you are left with just the flesh and skin)

1/2 cup diced green bell pepper

1/2 cup diced red bell pepper

4 cups chicken stock (2 standard size cans)

1 Garlic clove minced

Fresh Ground Black Pepper

1 pat of butter


Lime Wedges

2 Envelopes Goya Sazon Goya – Con Azafran seasoning




Measure 2 cups of dry rice into a fine mesh strainer and rinse under cold water until water runs clear.  This is removing the starch on the outside of the rice making it less sticky.

Add the garlic, onion, red/green/jalapeno, celery, tomato & butter to a pot and saute until soft.

Add rinsed rice to pot with vegetables and saute over high heat for 2 min.

Add chicken stock to pot and about 6 grinds of black pepper.

Add seasoning packets to pot.

Bring to a boil, cover, reduce heat to simmer and simmer for 17 to 20 min.

Cool rice completely before putting it on griddle.  Re-heat rice in a little oil on a low to medium griddle.  Toss cooked rice with minced cilantro and squeeze a lime over it.