Mexican Rice

Mexican Rice

Serves 8-10

Cook Time:  About an hour

• 4-6                        Roma Tomatoes, cored and quartered
• 1                           Sweet Onion, chopped
• 3                           Jalapeno stemmed, seeded and finely chopped
• 1/3 cup                 Vegetable Oil
• 2 cups                  Long Grain White Rice (note only long grain rice works)
• 4 cloves                Garlic, minced
• 2 cups                   Chicken Broth
• 2 Tablespoons      Tomato Paste
• 1 1/2 teaspoons    salt
• 1/2 cup                 Fresh Cilantro, cleaned and minced (optional)

Place the oven rack in the middle of the oven, make sure your skillet or dutch oven will fit in the oven with the lid on.  Preheat the oven to 350 degrees. 

In a food processor place onion and tomatoes.  Process until smooth. 

In skillet, heat oil over medium-high heat until very hot.  Add a couple of grains of rice to make sure it will pop.  Once hot add all rice and cook stirring frequently until a golden brown and clear about 8 minutes. 

Turn the heat down to medium and add garlic and chopped jalapenos.  Chopp until fragrant about 1-2 minutes. 

Add chicken broth. tomato mixture, tomato paste, and salt. Mix well and bring to a boil.

Cover with a lid and transfer to the oven for 35 minutes. 

Remove from oven and allow to sit for 15 minutes.   Then stir in fresh cilantro and serve.

This Spanish rice freezes well and heats up nicely in the oven or microwave.