Mexican Rice

• 2 c. white long grain rice
• 1 tbsp olive oil
• 5 large rome tomatoes
• 1 onion
• 1 clove garlic
• 1 c. chicken broth
• 1/2 c. chopped cilantro
• 1 jalapeno pepper

1. Put tomatoes, garlic, pepper in sauce pan with enough water to barely cover tomatoes.
2. Cook until tomatoes crack open and skin begins to peel.
3. Remove from water and put into blender; add onion, chicken broth, cilantro, chop or blend until you have a smooth soup like juice; set aside.
4. In large skillet heat olive oil on high until pan and oil is hot; add rice.
5. Stir constantly until rice is light brown; reduce heat to medium.
6. Add tomato sauce while stirring; you may add a little water if seems to be too dry.
7. Cover with lid; let simmer until rice is done, stirring every 5 min.

white long grain rice, olive oil, tomatoes, onion, clove garlic, chicken broth, cilantro, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=56189 (may not work)