BCL - Del Rio's Mexican Rice The Best Recipes
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Del Rio's Mexican Rice |
"This recipe has been exceeded right down to me from my mother who found out it from her mother. It's crafted from elements observed in nearly every kitchen! It'll sure be successful. I actually have tried this rice over and over again and have advanced my personal new taste."
Ingredients :
- 1 small jalapeno pepper
- 1 tablespoon vegetable oil
- 2 cups long grain white rice
- 1 (15 ounce) can complete peeled tomatoes
- half of onion, kind of chopped
- 1/four cup chopped clean cilantro
- 2 tablespoons hen bouillon granules
- 1 tablespoon freshly squeezed lemon juice
- 1 clove garlic
- 2 cups water
Instructions :
Prep : 15M | Cook : 8M | Ready in : 55M |
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- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place jalapeno pepper on a baking sheet.
- Roast jalapeno pepper underneath the preheated broiler until skin is browned and blistered, 2 to three minutes per side Remove from oven and take away stem.
- Heat oil in a pot over medium-low heat; cook dinner and stir rice inside the hot oil till evenly browned and aromatic, five to ten minutes.
- Blend roasted jalapeno, tomatoes, onion, cilantro, hen bouillon, lemon juice, and garlic in a blender till clean; stir into the browned rice. Continuously stir mixture until rice has absorbed the liquid, five to ten mins.
- Pour water into rice aggregate, continuously stirring till liquid boils. Boil for 1 minute. Cover, reduce warmth to low, and simmer until rice is absolutely cooked, waiting at the least 20 minutes earlier than removing the lid. Remove rice from warmth and allow stand five mins before serving.
Notes :
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