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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Recipe under development. Ingredients:
1 (14 ounce) can tomatoes, including juice |
1 large onion, peeled |
3 jalapeno peppers, cored and seeded |
4 garlic cloves, peeled |
2 cups rice, white, long grain, rinsed and drained |
1 tablespoon olive oil, for toasting rice |
2 cups chicken broth |
1/2 cup cilantro, fresh, minced |
1 1/2 teaspoons salt |
Directions:
1. 1. Puree onion, peppers, garlic and tomatoes in food processor.
2. 2. Toast rice with olive oil on high in large stockpot, stirring to keep rice from burning.
3. 3. Add puree and chicken broth to rice and stir inches.
4. 4. Cover stockpot and simmer rice over low heat until all liquid is absorbed (approximately 15 minutes).
5. 5. Remove from heat and stir in cilantro.
6. 6. Add salt to taste.
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