Mexican Rice

By janis-2

Ingredients

• 1 large clove garlic, roughly chopped
• 2 cups canned tomatoes (fresh tomatoes can be used)
• 1/2 cup green bell pepper, roughly chopped
• 1 medium onion, roughly chopped
• 1/2 medium jalapeño, seeds and veins removed
• 1 teaspoon salt
• 1/2 cup chicken stock or water
• 2 tablespoons vegetable oil
• 1 heaping cup long-grain white rice, rinsed

Details

Servings 4
Preparation time 13mins
Cooking time 40mins

Preparation

Step 1

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.