Del Rio's Mexican Rice recipe
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Ingredients
- 1 small jalapeno pepper 1 tablespoon vegetable oil 2 cups long grain white rice 1 (15 ounce) can whole peeled tomatoes ½ onion, roughly chopped ¼ cup chopped fresh cilantro 2 tablespoons chicken bouillon granules 1 tablespoon freshly squeezed lemon juice 1 clove garlic 2 cups water
Nutrition Info
- 197.6 caloriescarbohydrate: 40.2 gcholesterol: : -fat: 2.1 gfiber: 1.3 gprotein: 3.9 gsaturatedFat: 0.4 gservingSize: -sodium: 104.4 mgsugar: 1.7 gtransFat: : -unsaturatedFat: : -
Directions Del Rio's Mexican Rice
Directions
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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 under the preheated broiler until skin is browned and blistered, 2 to 3 minutes per side Remove from oven and remove stem.
Heat oil in a pot over medium-low heat, cook and stir rice in the hot oil until evenly browned and fragrant, 5 to 10 minutes.
Blend roasted jalapeno, tomatoes, onion, cilantro, chicken bouillon, lemon juice, and garlic in a blender until smooth, stir into the browned rice. Continuously stir mixture until rice has absorbed the liquid, 5 to 10 minutes.
Pour water into rice mixture, continuously stirring until liquid boils. Boil for 1 minute. Cover, reduce heat to low, and simmer until rice is fully cooked, waiting at least 20 minutes before removing the lid. Remove rice from heat and let stand 5 minutes before serving.