Tex-Mex Mexican Rice And Blender Hot Sauce

• Rice
• 1/2 cup sweet onion
• 3 tablespoons olive oil
• 2 cups white rice
• 1 (10 ounce) can chicken broth
• 1/2 teaspoon cumin
• 1 teaspoon black pepper
• 3 tablespoons blender hot sauce
• Blender Hot Sauce
• 1 (10 ounce) can Rotel Tomatoes
• 0.5 (16 ounce) can san marzano tomatoes
• 1/2 sweet onion
• 3 green onions
• 1 tablespoon chopped garlic
• 1 tablespoon lime juice
• 1/2 cup celery rib
• 2 teaspoons black pepper
• 1/4 cup trappey's jalapeno
• 1 teaspoon seasoning salt
• 1 teaspoon sugar
• 1/2 cup cilantro leaf

1. Blender Hot Sauce- Put all ingredients in the blender and liquify until all ingredients are completly chopped. Refrigerate.
2. Tex-Mex Rice- Put olive oil in a deep saute pan. Heat. Add onions and begin to saute. Add dry rice and cumin, cook and stir until toasted. Add 3 TBS blender hot sauce,and 1 can chicken broth. Cook until liquid is half gone. Remove from stove and cover . Let sit about 5-8 minutes. Enjoy!

rice, sweet onion, olive oil, white rice, chicken broth, cumin, black pepper, blender hot sauce, tomatoes, tomatoes, sweet onion, green onions, garlic, lime juice, celery, black pepper, salt, sugar, cilantro leaf

Taken from www.food.com/recipe/tex-mex-mexican-rice-and-blender-hot-sauce-471836 (may not work)