Raachie's Mexican Rice

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 cups long grain rice
• 2 cups chicken broth (or chicken bouillon dissolved in 2 cups water)
• 2 -3 tablespoons oil
• 2 tablespoons tomato paste
• 2 tablespoons cumin powder
• 1 medium yellow onion, chopped
• 1 chopped garlic clove
• 3 -4 tablespoons chopped jarred jalapenos
• 1/2 cup chopped cilantro
• fresh lime juice
• salt

Recipe

• 1 wash long grain rice under cold water until the water runs clear- -this step is important. rice will be very sticky if you do not wash it through and that's not so yummy!
• 2 heat oil for two minutes at high heat in a 2-qt saucepan. keep at high temperature.
• 3 fry the rice, onion, garlic and the jalapeno** including juice from jar in the oil for 4-5 minutes until slightly golden.
• 4 add tomato paste and cumin and stir until combined. cook for 2 minutes more.
• 5 pour in chicken broth and stir- -chicken broth will supply a ton of flavor! try to use in lieu of water.
• 6 bring to a boil, cover and reduce heat. let cook for 20-25 minutes- -don't open that lid!
• 7 when finished, add fresh lime juice and chopped cilantro and taste. add salt if you find it necessary- - chicken broth may already be very salty, so tasting before adding salt is a must.
• 8 serve with refried beans and your favorite mexican entree !
• 9 **i say 3-4 so you can adjust to your liking. also i use "nacho jalapenos" which are pickled.