Mexican Rice
Source of Recipe
taste of home
Recipe Link: http://bbs.reimanpub.com/bulletinboard.asp?view=reply&threadnum=413907&catnum=68&headnum=2 List of Ingredients
2 med. tomatoes,quartered
1 med. onion,quartered
3 jalapeno peppers
2 cups long grain rice
1/3 cup oil
4 garlic cloves,minced
2 cups chicken broth
1 Tbsp. tomato paste
1 1/2 tsp. salt
1/2 cup minced cilantro
1 lime,cut into wedgesRecipe
Preheat oven to 350F.
Process tomatoes and onion in food processor till thoroughly pureed.Transfer to a liquid measuring cup.If you have more than 2 cups,spoon off enough to measure 2 cups.
Remove the seeds and ribs from 2 jalapenos,then mince the peppers.Mince the other jalapeno with rib and seeds,set aside.
Place rice in a large strainer and rinse under cold water till water runs clear.Shake to drain all water off.
Heat oil in a large oven proof skillet or dutch oven.Add rice and fry,stirring frequently till golden(6-8 min.)reduce heat to med.,add garlic,and seeded peppers;cook,stirring constantly for 1 1/2 min.
Stir in pureed tomatoes and onions,chicken broth,tomato paste and salt;increase heat to med. high and bring to a boil.Cover pot and transfer to oven;bake till liquid is absorbed and rice is tender,30-35 min.stirring well after 15 min.Stir in cilantro and reserved jalapeno.Serve with lime wedges to squeeze over serving.
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