Mexican Rice

Name: Mexican Rice
Total time: 40 min
Ingredients: 1 large clove garlic, roughly chopped; 2 cups canned tomatoes (fresh tomatoes can be used); 1/2 cup green bell pepper, roughly chopped; 1 medium onion, roughly chopped; 1/2 medium jalapeño, seeds and veins removed; 1 teaspoon salt; 1/2 cup chicken stock or water; 2 tablespoons vegetable oil; 1 heaping cup long-grain white rice, rinsed

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Total: 40 minutes

Servings: 4

Author : Kim Severson

jalapeno rice

Ingredients

Remove All · Remove Spices · Remove Staples

1 large clove garlic, roughly chopped2 cups canned tomatoes (fresh tomatoes can be used)1/2 cup green bell pepper, roughly chopped1 medium onion, roughly chopped1/2 medium jalapeño, seeds and veins removed1 teaspoon salt1/2 cup chicken stock or water2 tablespoons vegetable oil1 heaping cup long-grain white rice, rinsed

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Instructions

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Step 1

Blend vegetables, salt and stock or water together into a mostly smooth purée (a few small pieces of onion and pepper are fine).

Step 2

In a large skillet with a tightfitting lid, heat oil. Add rice and toast until it absorbs most of the oil and begins to smell nutty.

Step 3

Add blended ingredients, stir gently with a wooden spoon to prevent breaking up the rice too much and bring to a light boil. Cover, reduce heat to the lowest setting possible and cook undisturbed for 17 minutes. Let sit for another 10 minutes.

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