Description
A spicy Mexican style rice cooked in a dutch oven.
Ingredients
Scale
- 2 cups long grain white rice
- 2 Tbs oil
- 2 tomatoes, quartered
- 1 onion, quartered
- 4 cloves of garlic
- 1 jalapeno, diced
- 2 Tbs tomato paste
- 2 Tbs chipotle with adobo, minced
- 1 tsp salt
- 2 cups chicken or vegetable stock
- lime and cilantro for garnish
Instructions
- Preheat oven to 350F
- Heat oil in a medium to large dutch oven over medium heat and add uncooked rice and stir until slightly browned.
- While rice browns, add the tomatoes, onion and garlic to a blender and blend until smooth.
- Once the rice is browned, mix in the tomato puree, diced jalapeno, tomato paste, chipotle with adobo, salt and chicken stock and stir to combine, bringing it to a boil. Once it hits a boil, cover the dutch oven with its lid and place in the oven for 30 – 35 minutes until the liquid is fully absorbed and the rice is cooked. Stir at the 15 minute mark.
- After the rice is cooked, remove from the oven, and serve with cilantro and lime to garnish.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side Dish
- Cuisine: Mexican