Mexican rice

Standard

I finally hit on a good recipe for mexican rice. its fairly simple. One piece of advice. If your hands are sensitive to hot peppers like mine are you can wear latex gloves when chopping or after your done rinse your hands off with rubbing alcohol. that will wash away the capsaicin  in the peppers

1 cup white rice
1 tomato cored and roughly chopped
1/2 white onion quartered
1/2 jalapeno seeds and ribs removed,minced
2 cloves garlic minced
1 cup chicken broth
1 tbsp tomato paste
1 tbsp oil
1/4 cup fresh chopped cilantro

preheat the oven to 350
in a food processor puree the tomato and onion together until smooth (15 seconds or so). you will need 1 cup of the puree
in an oven proof skillet with a tight fitting lid or a dutch oven heat the oil over medium heat. when its hot (when a couple of grains of rice start sizzling) add the rice. cook,stiring often 6-8 minutes until the rice is lightly browned and translucent
add the garlic and jalapeno cook over medium heat 1 minute stirring constantly
add the 1 cup of puree,the chicken broth and the tomato paste,stir to mix well
bring to a boil cover and place in the oven
cook 25-30 minutes until the water is absorbed,stiring once midway in the cooking
remove from the oven,stir in the cilantro and serve

 

serves 4

 

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