Sunday, July 8, 2012

Mexican Rice

12 oz. chopped tomatoes
1 med. onion, chopped
3 med. jalapenos, chopped
2 C long rice, rinsed & drained
1/3 C oil
4 cloves minced garlic
2 C chicken broth
1 1/2 tsp salt
1/2 C cilantro, chopped

Preheat oven to 350F.

In a food processor, blend the tomatoes, onions, and jalapenos.

In a large dutch oven or oven proof pot, heat the oil and garlic.  Add the rice and stir until lightly browned.  Add the tomato mixture, broth, salt, and cilantro.  Bring it to a boil.  Cover and put it in the oven and bake for 30-35 minutes.

The amount of heat can be adjusted by the number of jalapenos used.

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