Advertisement:
Mexican Rice3 large cored tomatoes,sliced
1 1/2 cups chicken broth
1 tbsp oil
1 onion finely diced
1 large carrot,chopped fine
2 garlic cloves,minced
2 cups white rice
2 tsp salt
2 tsp black pepper
1 bay leaf
1 whole jalepeno or serrano, diced fine
Placed cored and sliced tomatoes into a food processor or blender and add the broth.Puree until fine. Set aside. In a skillet heat oil. Add onions and cook for about 5 mins. Then add in the carrot. Cook another 5 mins. Finally add the minced garlic and cook until it starts to brown a little. Stir in rice and cook until just a little brown. Then add in the tomatoe and broth mixture. Add the bay leaf and the jalepeno/serrano pepper. Top it all off with the salt and pepper. Bring to a boil then reduce heat and cover for about 15-20 mins or until rice is soft. Enjoy! Goes well with Fiesta corn.
