MEXICAN RICE/ ARROZ MEXICANO

Mexican Rice/ Arroz Mexicano image

Provided by Juliann Esquivel

Time 50m

Number Of Ingredients 11

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2 c raw long grain rice
3 1/2 c chicken broth
1 medium onions, vidalia, diced
1 can(s) whole tomatos (4) mushed
2 clove fresh garlic smashed or diced fine
1 box frozen green peas
1/2 tsp ground cumin
1/4 tsp ground black pepper
1/4 tsp oregano, dried
2 tsp salt or to your taste
1 small jalapeno pepper (whole not cut garnish)

Steps:

1. Heat oil on medium high flame, when hot add raw rice (do not rinse rice)and begin to brown. Keep Stirring constantly so rice will not burn. When rice is golden brown, add onions, garlic, and continue to stir until onions are limp.
2. Next add your mashed down tomatos and juice from the can of tomatos and continue stirring about half a minute. Lower the heat a little and add all the seasonings cumin, oregano, pepper, and salt. Next add your chicken broth the peas stir once more and last float the jalapeno whole in the middle of the pot. Cover with a tight lid, lower heat to medium low and cook for 35 to 45 minutes. Do not uncover until time is up. When done uncover remove jalapeno and fluff rice with a fork. Replace the jalapeno in the middle of pot and present at table. Jalapeno will not add heat to the rice provided it is not cut. Just imparts flavor and looks pretty. You may discard after cooking if you like.