Mexican Rice

• 1 clove garlic
• 1 fresh jalapeno or serrano pepper (or more to suite your taste)
• 1/2 teaspoon cumin seeds
• 1 tablespoon canola oil
• 1 stalk celery, diced
• 1/4 cup onion, diced
• 1 cup short grain white rice
• 1 3/4 cups chicken broth
• 1/4 cup V-8 or tomato juice
• salt & pepper to taste
• 1-2 tablespoons fresh cilantro, chopped

1. Grind the garlic, jalapeno and cumin seeds in the molcajete or mortar & pestle. Set aside.
2. Heat the oil in a saucepan over medium high heat. Add the celery and onion and cook 3-4 minutes or so. Add the garlic mixture and rice and cook another 1-2 minutes.
3. Combine the chicken broth and V-8 in a large measuring cup. Add salt & pepper to taste.
4. Add the chicken broth mixture to the rice and bring to a boil. Reduce heat to low, cover and cook 20 minutes.
5. Remove from the heat and fluff with a fork. Garnish with fresh cilantro.

clove garlic, fresh jalapeno, cumin seeds, canola oil, celery, onion, short grain white rice, chicken broth, tomato juice, salt, fresh cilantro

Taken from food52.com/recipes/10632-mexican-rice (may not work)