Mexican Rice

By Nana_CAM

Ingredients

• 2 *2 cups long-grain white rice
• 3 *3 tablespoons vegetable oil
• *l clove garlic, roughly chopped
• 1/2 *1/2 white onion, chopped
• 4 *4 plum tomatoes, chopped
• 1 *1 Jalapeno pepper, halved
• *Kosher salt

Details

Servings 4

Preparation

Step 1

Soak the rice in a bowl of hot water, about 5 minutes. Drain, rinse and shake dry.

Heat the vegetable oil in a large skillet over medium-heat. Add the rice and toast, stirring, 8 to 10 minutes. Meanwhile, puree the garlic, onion and tomatoes in a blender. Add to the rice and cook until absorbed, about 3 minutes. Add 3 1/2 cups water, the jalapeno and a salt; cover and cook over medium heat until the rice is tender, about 10 minutes.

Remove the skillet from the heat. Uncover and place a clean towel over the rice, then re-cover and let stand 15 minutes. Fluff the rice with a fork; serve with the jalapeno, if desired.