Servings: 0
Ingredients
- 2 cups parboiled white rice
- 14 oz fire roasted tomatoes either diced or crushed will work
- 1 white onion diced
- 2 jalapenos diced small
- 2 cloves garlic minced
- 2 cups chicken bouillon or chicken broth
- 1 tbsp tomato paste
- 1/3 cup canola oil
- 1½ tsp salt
- 1 lime halved
- ¼ cup fresh cilantro chopped
Instructions
- Preheat your oven to 350F and make sure the rack is in the middle position.
- Grab a food processor and blend the tomatoes and onion until pureed and smooth. Get a measuring up and measure out 2 cups of the tomato puree. Set aside.
- Seed and finely dice the jalapenos. Set aside.
- Over low-medium heat, use a large oven-safe 12-inch saute pan or dutch oven, and add 1 tbsp of oil. Once it begins to shimmer and sizzles when you drop in a grain of rice, it's time to add in the rest and fry the rinsed rise until it's lightly golden and translucent (about 5-7 minutes).
- Turn up the heat to medium-high and add in the diced jalapenos + minced garlic and stir until it becomes fragrant (about 1 minute).
- Stir in the chicken bouillon (broth), pureed tomato mix, 1 tbsp of tomato paste, and salt. Allow to come to a boil, then cover the pan in aluminum foil or an oven-safe lid and transfer to the preheated oven for 30 minutes.
- Once it's done, let it sit undisturbed for 15 minutes to allow it to cool and soak up any remaining moisture. Add in the cilantro (optional) and squeeze half a lime over the rice then fluff it up with a fork. Serve warm with some lime wedges.
Notes
Storage: This rice tastes great the next day, and freezes well for a quick side dish when you need it. Just allow to fully cool in the fridge and then transfer to a freezer-safe food container or Ziploc bag for up to 2 months. Thaw and reheat in a microwave-safe container for 2-3 minutes stirring halfway until heated throughout.
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