Mexican Rice

21
Mexican Rice

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    cups


Ingredients

  • 1

    large clove garlic, roughly chopped

  • 2

    cups canned tomatoes (fresh tomatoes can be used)

  • ½

    cup green bell pepper, roughly chopped

  • 1

    medium onion, roughly chopped

  • ½

    medium jalapeño, seeds and veins removed

  • 1

    teaspoon salt

  • ½

    cup chicken stock or water

  • 2

    tablespoons vegetable oil

  • 1

    heaping cup long-grain white rice, rinsed

Directions

Blend vegetables, salt and stock or water together into a mostly smooth purée (a few small pieces of onion and pepper are fine). In a large skillet with a tightfitting lid, heat oil. Add rice and toast until it absorbs most of the oil and begins to smell nutty. Add blended ingredients, stir gently with a wooden spoon to prevent breaking up the rice too much and bring to a light boil. Cover, reduce heat to the lowest setting possible and cook undisturbed for 17 minutes. Let sit for another 10 minutes.


Nutrition

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