Arroz A La Mexicana (mexican Rice)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 cups ripe tomatoes, cored & chopped
• 3/4 cup onion, chopped
• 2 -4 jalapenos, seeded, stemmed, & chopped (2 for mild, 4 for spicy!)
• 2 cups rice or 2 cups brown rice
• 1/3 cup canola oil
• 5 garlic cloves, minced
• 2 cups vegetable broth (vegetarian chicken flavored broth)
• 1 tablespoon tomato paste
• 1 1/2 teaspoons sea salt
• 1/2 cup fresh cilantro, minced

Recipe

• 1 preheat oven to 350°f.
• 2 place tomatos, onion, & jalepenos in blender and puree. measure 2 cups of mixture and set aside. any remaining mixture can be discarded.
• 3 place rice in strainer and rinse under cold water until water runs clear. drain well.
• 4 over high heat, heat oil in dutch oven with tight fitting lid 1-2 minutes.
• 5 add rice and stir fry 6-8 minutes until translucent.
• 6 reduce medium, add garlic and cook, stirring, 1-2 minutes.
• 7 stir in broth, tomato mixture,tomato paste, and sea salt. increase heat to medium high, and bring to a boil.
• 8 cover pan and transfer to oven. bake until liquid is absorbed and rice is tender, 30-35 minutes for rice, 45-55 minutes for brown rice. stir well half-way through.
• 9 stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
• 10 stir in cilantro, fluff with fork, and serve!