Mexican Rice
Servings: 8
Total Time: 35 minutes
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
Directions
1. 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.
2. 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.
3. 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.
4. Stir in cilantro and add salt and pepper to taste. Serve with lime wedges.
2. 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.
3. 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.
4. Stir in cilantro and add salt and pepper to taste. Serve with lime wedges.
