BCL - Del Rio's Mexican Rice Good Recipes

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Del Rio's Mexican Rice

"This recipe has been passed all the way down to me from my mother who learned it from her mom. It's crafted from substances discovered in almost every kitchen! It'll sure be a hit. I actually have attempted this rice over and over once more and feature evolved my personal new taste."

Ingredients :

1 small jalapeno pepper
1 tablespoon vegetable oil
2 cups long grain white rice
1 (15 ounce) can entire peeled tomatoes
half onion, kind of chopped
1/four cup chopped fresh cilantro
2 tablespoons chicken bouillon granules
1 tablespoon freshly squeezed lemon juice
1 clove garlic
2 cups water

Instructions :

Prep : 15M	Cook : 8M	Ready in : 55M

Set oven rack about 6 inches from the heat supply and preheat the oven's broiler.
Place jalapeno pepper on a baking sheet.
Roast jalapeno pepper under the preheated broiler until pores and skin is browned and blistered, 2 to 3 mins in keeping with facet Remove from oven and eliminate stem.
Heat oil in a pot over medium-low heat; prepare dinner and stir rice in the hot oil till evenly browned and aromatic, 5 to ten minutes.
Blend roasted jalapeno, tomatoes, onion, cilantro, chook bouillon, lemon juice, and garlic in a blender until smooth; stir into the browned rice. Continuously stir mixture till rice has absorbed the liquid, 5 to ten mins.
Pour water into rice combination, continuously stirring until liquid boils. Boil for 1 minute. Cover, reduce warmth to low, and simmer until rice is absolutely cooked, ready at least 20 minutes earlier than disposing of the lid. Remove rice from heat and let stand five mins earlier than serving.

Notes :

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