Hey guys!!! This recipe is not mine, I found it on http://www.mexicanfood.com, I added a few extras in and cooked it differently than their method states. It is amazing! So much so, that I really want to share it with you all! Sooooooooooooooooooooooo tasty :D
SO the ingredients you ask?
12 ounces tomatoes, very ripe and cored
1 medium white onion
3 medium jalapeños (I used 2tbsp chopped jalapeños in a jar)
2 cups long grain white rice
1/3 cup rapeseed oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste (may omit if using canned tomatoes)
1 1/2 teaspoons salt
1/2 cup fresh coriander, minced
1. Process tomatoes and onion in food processor, transfer mixture into two cups.
2. Mince up jalapeños in a food processor
3. Rince rice in a fine mesh strainer, rince until the water runs clear to remove startch. It is very important for a fluffy texture. I washed mine in a sieve because I had nothing else and shake until dry.
4. Heat oil in a 12inch sautee/frying pan or dutch oven. Have the heat low to medium and drop a few rice grains in, if the pan is ready, they will sizzle. Add the rest of the rice and fry until it is golden brown. I have never done this before and it smells amazing!!
5. Reduce the heat to medium and add garlic, minced jalapeños, and cook well, stirring constantly until fragrant.
6. Stir in the chicken stock, puréed tomato mixture, 1tsp tomato paste (optional) and salt. Increase the heat to bring to the boil.
7. Now since I had a frying pan, I used a massive serving plate to cover it, it does the same job as a lid. So cover the pan and leave to boil for 30-35mins and stir after the 15min mark. I know you are meant to leave the rice to absorb the condensation but I was scared it would stick to the bottom so I reduced my heat and stirred on a few occasions.
8. After the time is up, add 1tsp cumin (optional), minced coriander and lime.
9. Fluff with a fork and enjoy!