 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
I almost always screw up rice but not with this recipe, ooooh no! Great classic side to a mexican meal. Ingredients:
2 cups long-grain white rice |
3 tablespoons corn oil |
1 clove garlic, roughly chopped |
1/2 sweet yellow onion, chopped |
4 plum tomatoes, chopped |
1 jalapeno pepper, halved (seeds removed) |
kosher salt, to taste |
Directions:
1. Soak the rice in a bowl of hot water, about 5 minutes. Drain, rinse and shake dry.
2. Heat the oil in a large skillet over medium-high heat. Add the rice and toast, stirring, 8 to 10 minutes. Meanwhile, puree the garlic, onion and tomatoes in a blender. Add to the rice and cook until absorbed, about 3 minutes. Add 3 1/2 cups water, the jalapeno and a pinch of salt; cover and cook over medium heat until the rice is tender, about 20 minutes.
3. Remove the skillet from the heat. Uncover and place a clean towel over the rice, then re-cover and let stand 15 minutes. Fluff the rice with a fork; serve with the jalapeno, if desired.
|
|