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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This recipe has been passed down to me from my mother who learned it from her mother. It's made from ingredients found in almost every kitchen! It'll sure be a hit. I have tried this rice over and over again and have developed my own new flavor. Ingredients:
1 small jalapeno pepper |
1 tablespoon vegetable oil |
2 cups long grain white rice |
1 (15 ounce) can whole peeled tomatoes |
1/2 onion, roughly chopped |
1/4 cup chopped fresh cilantro |
2 tablespoons chicken bouillon granules |
1 tablespoon freshly squeezed lemon juice |
1 clove garlic |
2 cups water |
Directions:
1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. Place jalapeno pepper on a baking sheet.
3. 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.
4. 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.
5. 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.
6. 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.
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