Mexican Rice

Name: Mexican Rice
Ingredients: 1 clove garlic; 1 fresh jalapeno or serrano pepper (or more to suite your taste); 1/2 teaspoon cumin seeds; 1 tablespoon canola oil; 1 stalk celery, diced; 1/4 cup onion, diced; 1 cup short grain white rice; 1 3/4 cups chicken broth; 1/4 cup V-8 or tomato juice; salt & pepper to taste; 1-2 tablespoons fresh cilantro, chopped

11 ingredients

5 steps

Ingredients

1 clove garlic
1 fresh jalapeno or serrano pepper (or more to suite your taste)
1/2 teaspoon cumin seeds
1 tablespoon canola oil
1 stalk celery, diced
1/4 cup onion, diced
1 cup short grain white rice
1 3/4 cups chicken broth
1/4 cup V-8 or tomato juice
salt & pepper to taste
1-2 tablespoons fresh cilantro, chopped

Directions

1

Grind the garlic, jalapeno and cumin seeds in the molcajete or mortar & pestle. Set aside.
2

Heat the oil in a saucepan over medium high heat. Add the celery and onion and cook 3-4 minutes or so. Add the garlic mixture and rice and cook another 1-2 minutes.
3

Combine the chicken broth and V-8 in a large measuring cup. Add salt & pepper to taste.
4

Add the chicken broth mixture to the rice and bring to a boil. Reduce heat to low, cover and cook 20 minutes.
5

Remove from the heat and fluff with a fork. Garnish with fresh cilantro.