The Best Mexican Rice

• 1 28 oz. can whole peeled tomatoes
• 1 medium onion, chopped
• 2 cup chicken stock
• 1 1/2 tsp Kosher Salt
• 1/2 tsp Ground cumin
• 1/3 cup Cooking oil (I use canola)
• 2 cup Long grain white rice
• 2 Jalapeno peppers seeded and chopped
• 2 clove Garlic pressed
• 1/4 cup Cilantro, finely chopped
• 1 Juice from 2 limes, plus wedges for garnish

1. Place tomato and onion in blender or processor and puree until smooth.
2. Transfer 2 cups of tomato mixture to medium sauce pan.
3. Stir in chicken stock, cumin and salt and bring to a boil over medium heat.
4. (Reserve excess tomato mixture for another use.)
5. Meanwhile, heat oil in dutch oven over medium to medium high heat.
6. When oil is sizzling, add rice and saute, stirring frequently until lightly toasted and golden, about 8 to 10 mins.
7. Add the pepper stir til soft, lowering the heat, then add garlic, stir for another 30 seconds.
8. Pour the boiling tomato mixture over the rice, stir to combine.
9. Turn heat to low, cook, covered, until liquid has evaporated and rice is done, 15 to 20 mins.
10. Remove from heat and gently stir.
11. Return lid and allow to rest undisturbed an additional 10 mins.
12. Add cilantro and lime juice, fluff gently with fork.
13. Taste and adjust seasoning if needed.
14. Serve with lime wedges.
15. Makes 6-8 servings.
16. Enjoy

tomatoes, onion, chicken stock, salt, ground cumin, cooking oil, grain white rice, peppers, clove garlic, cilantro

Taken from cookpad.com/us/recipes/357047-the-best-mexican-rice (may not work)