Mexican Rice with Lime

By MJH

Ingredients

• 2 green chiles
• 2 tablespoons cooking oil
• 1/4 cup onion, chopped
• 3 cloves of garlic, peeled and chopped
• 1 cup long grain white rice
• 16 oz chicken broth
• 8 oz tomato sauce
• 1/4 teaspoon salt
• 1 cup fresh tomatoes, seeded and diced
• 2 fresh limes (or 3 tablespoons lime juice)
• additional fresh limes (optional, for garnish

Details

Adapted from mexicanfood.about.com

Preparation

Step 1

Begin roasting the green chiles. Once they are blackened and the skins are blistered, remove them from the heat. Peel the skins off, and slice off the stem area. Cut the chile in half, lengthwise, and scrape the seeds out. Chop the chiles and set aside.

Heat the oil in a medium pot over medium-high heat. Add the onions and cook for about one minute, stirring frequently. Reduce the heat to medium/low, add in the rice and cook for about five minutes or until rice begins to become opaque and brown slightly on the edges.Add in the garlic and saute for a few moments until it begins to soften.