Recipe: Mexican Rice

Serves 6-8 as a side dish

INGREDIENTS

• 2 (14.5 oz.) cans whole canned tomatoes (preferablyHunt's), drained
• 1 medium onion, preferably white, peeled, trimmed of root end and quartered
• 2 cups long grain rice
• 1/3 cup corn oil
• 4 medium garlic cloves, minced or pressed through a garlic press
• 2 1/4 cups chicken broth (preferably Swanson Certified Organic Free Range Chicken Broth)
• 1 1/2 teaspoons salt
• 1/2 cup minced fresh cilantro leaves
• 1 lime, cut into wedges for serving
  

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PREPARATION

Process tomatoes and onion in food processor (or blender) until smooth and thoroughly pureed, about 15 seconds, scraping down bowl if necessary. Transfer mixture to liquid measuring cups; you should have 2 cups (if necessary, spoon off excess so that volume equals 2 cups).

Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1 1/2 minutes. Shake rice vigorously in strainer to remove all excess water.

Heat oil in a medium sauce pan over medium-high heat, 1 to 2 minutes. Drop 3 or 4 grains rice in oil; if grains sizzle, oil is ready. Add rice and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes. Stir in pureed tomato mixture, chicken broth, and salt; bring to a boil. Cover pan and cook for 15-20 minutes, until water is absorbed.

Check the rice about 4 minutes before the timer is due to go off. When you take the cover off, the top of the rice may look like it is totally cooked. However, with a spoon, you need to gently move the rice to see if there is still water to be absorbed at the bottom.

Stir in cilantro with a fork. Serve immediately, passing lime wedges separately.

ENJOY!