Description
Recipe adapted from Food.com Serves 8
Ingredients
Scale
- 2 medium jalapenos (ribs and seeds removed for milder flavor)
- 3 minced garlic cloves
- 2 cups long grain white rice, rinsed
- 4 roma tomoates (or any tomato of your choice)
- A small handful of shallots or 1 small sweet yellow onion
- 1/3 cup vegetable oil or refined coconut oil
- 1 tablespoon tomato paste
- 2 cups vegetable broth (low sodium)
- 1 tsp chili powder
- 1 tsp oregano
- 1/2 tsp cumin
- 1 teaspoons salt
- 2 heaping TBSP fresh cilantro, finely chopped
- (may add more to your liking)
- limes for serving
Instructions
- Preheat oven to 350 degrees.
- First, mince 2 jalapenos and 3 garlic gloves and set aside. Please wear disposable kitchen gloves when chopping fresh jalapenos because jalapenos can really irritate and burn your skin.
- Then, in a fine mesh strainer rinse 2 cups of long grain rice until the water runs clear, about 1 minute. Rinsing the rice removes the starch so the rice will be dry fluffy and not sticky. Give the rice a couple of good shake to remove all the excess water, then set aside.
- In a blender puree 4 roma tomatoes and a small hand full of shallots, depending on the shallot size. You can also use a small sweet onion, but you want this mixture to equal 2 cups of liquid. If you have extra you can discard it or save it for another recipe. With this ratio I hit about 2 cups every time.
- Heat oil in a heavy bottomed oven safe straight sided sauté pan (I use a 3-1/2-quart) or Dutch oven with tight fitting lid over medium heat.
- Carefully pour in rice and stir fry rice for about 5 minutes, until lightly toasted.
- Now add your jalapenos and garlic and saute for about 2 minutes.
- Then add the tomato puree, tomato paste, seasonings, and broth.
- Gently stir to combine all flavors.
- Bring the rice to a boil. Then cover and cook in a preheated oven for about 30 minutes, stirring half way through.
- Once done, fluff with fork and and fresh cilantro to taste.
- Enjoy!
Notes
*You may also add 1/2 cup of frozen sweet corn and thinly sliced green peppers when adding the tomato puree, tomato paste, seasoning, and broth for extra flavor! I recently added corn and green peppers and it was a big hit!
*If you do not have an oven safe sauté pan or Dutch oven you can prepare this on the stove top and transfer into a 9×13 baking dish or foil pan and cover with foil. Please be careful when transferring this mixture, it is very hot.