mexicanrice

Mexican Rice

Mexican Rice

I made this today and it was so good, I had to write it down so I didn't forget the ingredients or how to do it. SO YUM.

Ingredients

2 cups of white basmati or long grain rice, rinsed twice and drained

2 1/2 cups of chicken stock or broth (I used stock).

1 15 oz can of tomatoes -- chopped, whole, diced or whatever

1 clove garlic

Juice of 1/2 fresh lime

about 1/4 of a medium onion -- more or less

2 T cilantro

1/2 t hot red pepper powder

1 t salt -- or to taste

fresh ground black pepper

3 T olive oil

In a food processor or blender, puree the tomatoes, garlic, onion, red pepper, salt and pepper. Add cilantro and pulse to chop in (don't puree cilantro). Heat 3 T olive oil in a sauce pot and add rice. Stir rice in oil to coat all grains and to slightly toast rice -- about 3 minutes. Next add the tomato puree and stir this until it's mostly all absorbed and cooked in. Add the chicken stock or broth and stir gently -- make sure no rice is sticking to the sides or bottom. Bring to a low boil and cover. Reduce heat to low and let steam for 14 minutes covered. Turn off heat and let stand, covered, at least another 5 minutes. Do not remove the lid the entire cooking time. Fluff with fork and serve. Garnish with a cilantro leaf.