SIMPLE MEXICAN RICE
Steps:
- Drain liquid from 15 oz can of Hunts diced tomatoes with chilis. Pour tomatoes with chilis into food processor and puree. Pour oil into large frying pan and stir fry uncooked rice over medium heat. (It should start to smell like "popcorn" when it is ready for next step. This frying of the rice shouldn't take more than a minute or two.) Add tomato puree and all other ingredients to rice and cook until rice is tender, about half an hour. Water will absorb into rice as it cooks. Keep stirring it to prevent burning on bottom of pan. Reduce temperature after entire mixture has been brought to temperature. When rice is tender and water has been absorbed, set aside to finish absorbing any remaining moisture. (You may have to add a little water as you cook rice due to evaporation to insure that the rice cooks until it is tender.) Stir/fluff when all water is absorbed. Serve hot. (You can not walk away from this rice while it is cooking, or it will burn on the bottom of the pan.)
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