Mexican Rice-
2 Cups Rice ( I use brown, any kind will do, just NOT instant or quick-cook rice)
4 Cups broth- heated up prior to adding ( I use chicken, but vegetable is also good)
1 onion diced
2 cloves garlic, chopped
1 large tomato diced
3 TBS tomato paste ( if you don’t have it , the recipe will still be fine.)
1 hot pepper- chopped ( or cut in half so you can take it out after cooking)
1 Bunch cilantro – chopped
1/4 cup vegetable oil ( just not olive oil, it doesn’t taste Mexican….)
In a large pan ( with a lid)that can be used on the stove top AND in the OVEN -heat up the oil and sautee the
onion until translucent, rinse the rice until the water runs clear and add the rice to the pan with the onions. Stir
to coat and cook until the rice starts to brown slightly, not too much. Add the garlic, tomato, hot pepper, half of
the cilantro, and tomato paste and stir until combined. Pour in the hot broth and stir until combined. Place in a
400 degree oven with a lid on the pan, stir after 15 minutes, continue to check the rice and stir every 15
minutes until the rice is fully cooked ( usually between 30-40 minutes.) Let the rice cook slightly and add the
remaining cilantro, add salt to taste.
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