Mexican Rice

9 ingredients
6 steps

Ingredients

  • 1 large clove garlic, roughly chopped
  • 2 cups canned tomatoes (fresh tomatoes can be used)
  • 1/2 cup green bell pepper, roughly chopped
  • 1 medium onion, roughly chopped
  • 1/2 medium jalapeno, seeds and veins removed
  • 1 teaspoon salt
  • 1/2 cup chicken stock or water
  • 2 tablespoons vegetable oil
  • 1 heaping cup long-grain white rice, rinsed

Directions

  1. 1
    Blend vegetables, salt and stock or water together into a mostly smooth puree (a few small pieces of onion and pepper are fine).
  2. 2
    In a large skillet with a tightfitting lid, heat oil.
  3. 3
    Add rice and toast until it absorbs most of the oil and begins to smell nutty.
  4. 4
    Add blended ingredients, stir gently with a wooden spoon to prevent breaking up the rice too much and bring to a light boil.
  5. 5
    Cover, reduce heat to the lowest setting possible and cook undisturbed for 17 minutes.
  6. 6
    Let sit for another 10 minutes.

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