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Instructions |
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Preheat oven to 350 degrees.
Blend tomatoes and onion in blender until
pureed and thoroughly smooth. You will use 2
cups of this mixture later.
If using jalapenos, remove ribs and seeds from
2 jalapenos and mince the flesh and set aside.
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Rinse rice in water for 1.5 minutes or until
water runs clear. Remove excess water. This
step makes your rice fluffy.
Heat oil in pot over low-medium heat about 2
minutes. Drop a rice grain in and if it sizzles
then it's ready. Add rice and fry stirring
until rice is light golden and translucent,
about 6-8 minutes.
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Reduce heat and add garlic and the 2 jalapenos
from before. Cook stirring constantly until
fragrant, about 1.5 minutes.
Stir in broth, pureed mixture, tomato paste,
and salt. Increase heat to medium high and
bring to a boil.
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Transfer the mix to a casserole dish and cover
with aluminum foil. Put in the oven for 30-35
minutes until rice is tender and liquid is
absorbed.
Stir in cilantro, more jalapeno if desired and
pass lime wedges separately.
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Originally Submitted
6/23/2015
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