Mexican Rice
servings: 8
total time: 35 minutes
recipe by: Frankie
Ingredients
- 14.5 oz can diced tomatoes
- 2 cloves garlic, peeled
- 1 medium yellow onion, quartered
- 1/4 cup vegetable oil
- 2 cups beef or chicken broth
- 2 TBSP diced jalapenos
- 2 cups long grain rice
- 1/2 cup chopped fresh cilantro
- lime wedges
- salt and pepper
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Directions
- In a food processor or blender pulse the onion, garlic and tomatoes a few times until finely chopped but not pureed. Should come out to about 2 cups.
- Heat the oil in a dutch oven or large pan over medium-high heat until shimmering. Add the rice and cook, stirring occasionally, for about 10 minutes or until rice is a light brown color.
- Stir in the tomato mixture, broth, jalapenos and 1/2 tsp of salt. Bring to a boil and reduce heat to low. Cover and simmer 10 minutes. Take off the heat, DO NOT REMOVE LID, and let rest 10 more minutes.
- Stir in cilantro and add salt and pepper to taste. Serve with lime wedges.
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