Saturday, May 3, 2014

Mexican rice

This was one of the tastiest rice dishes I ever had. Nothing really needs to be added, but it's delicious with this pork stew. The rice is rather spicy, so adjust the jalapeno portions to your desire.

1 large tomato
1 yellow onion
3 jalapenos
2 cups white rice
0.25 cup canola oil
4 cloves garlic
2 cups chicken broth
1 tbsp tomato paste
1 tsp salt
0.5 cup cilantro leaves

Preheat oven to 350F, with rack in middle. Process tomatoes and onion in food processor until smoothly pureed. Measure out two cups of the mix.

Remove ribs and seeds from two jalapenos, dice and set aside. Dice third jalapeno with core, set aside in separate dish.

Heat oil over medium-high heat in a metal sauce pan with a metal cover. Add rice and toast for 6 minutes, until lightly golden. Stir frequently.

Reduce heat to medium, add minced garlic and seeded jalapenos. Cook until fragrant. Stir in onions, pureed tomato, tomato paste, salt and chicken broth. Bring to a boil and transfer to preheated oven for 30-35 minutes. Stir well half way through cooking.

Mix in minced cilantro and remaining diced jalapeno at the end.

No comments:

Post a Comment