Mexican Rice

By weavincanuck

Ingredients

• 1 can diced tomatoes
• 1 medium white onion
• 3 medium jalapenos (I only used 1 in the hopes that my kids would eat it)
• 2 c long grain white rice (not instant!), uncooked
• 1/3 c canola oil
• 4 minced garlic cloves
• 2 c chicken broth
• 1 T tomato paste
• 1 1/2 t salt
• 1/2 c fresh cilantro
• 1 lime

Details

Servings 1
Adapted from oncallcook.blogspot.com

Preparation

Step 1

I liked this but no one else.

Preheat oven to 350.

Place diced tomatoes and onions in a blender or food processor. Process until smooth. Transfer to a measuring cup to get 2 c of the mixture. Discard the rest.

Remove the seeds and veins from 3 jalapenos If you want less heat, use one.

Place rice in a fine mesh strainer and run under water until the water runs clear- about 1-2 minutes. Don't skip this step! This removes the starch from the rice and it cooks up better.

Heat oil in an oven safe dutch oven pan over medium-high heat. (If you don't have one, use any skillet and later transfer the mixture to an oven-safe dish.) Make sure the oil is hot enough by dropping in a couple grains of rice. If it sizzles, it's ready. Add the rice and fry it for 6-8 minutes.

Reduce heat to medium. Add in 2 diced jalapenos and garlic. Cook for another 1-2 minutes, stirring constantly.

Add the broth, pureed mixture, tomato paste, and salt. Bring back to a boil. Place the lid on the oven-safe dish and place it in the oven. If you don't have an oven-safe dutch oven, transfer the rice to an oven-safe dish and cover it with foil.

Bake for 30-35 minutes, stirring after 15 minutes.

Take it out. Add the chopped cilantro and the remaining diced jalapeno. Stir.

Garnish with lime wedges.