Mexican Rice

This mexican rice recipe makes a super-side dish to go along with enchiladas - or any other Mexican meal!

You need:

• 2 c. rice
• 1/3 c. oil
• 1 14-oz can diced tomatoes
• 1 medium white onion
• 2 or 3 medium jalapenos, seeded (optional - leave the seeds in if you like it hot)
• 4 minced garlic cloves
• 2 c. chicken broth
• 1/2 c. minced cilantro
• 1 lime

To make:

Preheat the oven to 350 degrees.

Rinse the rice under cold water for about 2 minutes. Shake to remove excess water.

Heat oil in oven-safe 12 inch pan over medium high heat. Drop a few rice grains in when you think it is ready, and if they sizzle, it is ready. 

Add all of the rice and fry about 6 to 8 minutes.

In the meantime, process the tomato/onion in a processor until smooth,

pour into large bowl or 4 c. measure, and add the chicken stock,

and prepare jalapenos and garlic.

Reduce the heat to medium and add in chopped jalapenos and minced garlic.

Cook, stirring constantly, until fragrant (about 1 - 2 minutes).

Pour in tomato mixture. Stir.

Increase heat to medium high, and

bring to a boil. Then, cover the pan and transfer it to the oven.

Bake for 30 minutes. Stir after 15 minutes. After 30 minutes, stir in cilantro, extra jalapeno if desired, and sprinkle the juice from one lime on top.

Enjoy with enchiladas, quesadillas, or inside of a burrito!