Cinco de Mayo is our next party day. I love Restaurant Mexican Rice but I wanted to make it at home too. Worked on this recipe and I think it is a keeper. Hope you love it too.
1/4 cup vegetable oil
1 ½ cups long grain rice
1 Tablespoon minced garlic
1 cup onion, minced
1 small fresh jalapeno
2 ½ cups chicken or vegetable broth
1 can (14oz) Rotel diced tomatoes with green chilies
1 teaspoon chili powder
1 teaspoon salt
1 Tablespoon tomato paste
Heat the oil in a large sauce pan over medium heat. Add garlic and onion and rice. Cook stirring frequently, until rice is light golden and translucent, 6 to 8 minutes.
Remove ribs and seeds from jalapenos and discard, mince jalapeno and add to the rice. Cook another 3 minutes. Add all other ingredients and bring to a boil, stir and then cover with lid. Simmer 20 minutes.
Set aside and let rest for 5 minutes before serving.
**To make Gluten free check the broth for flour ingredients.