Mexican Rice

No need to go out when you can make this restaurant style rice side or main at home!! Remember, when I use an asterisk*, it denotes changes I would make or suggestions. Bon Appetit!!
(serves 6-8)

1 28 oz. can whole peeled San Marzano* tomatoes
1 med. sweet* onion, peeled and roughly chopped
2 cups low sodium* chicken stock (I use chicken bone broth* from Trader Joe's - or their L.S. broth*)
1&1/2 t. kosher salt
1/2 t. ground cumin
1/3 cup neutral cooking oil (I would use avocado*oil)
2 cups long-grain white rice
1-2 chile peppers such as jalapeno or serrano, seeded and minced (wear gloves*)
4-5 garlic cloves, pressed
1/4 cup finely chopped fresh* cilantro
Juice from 2 limes, plus additional wedges for serving
Roasted pepitas*, for serving

Place the tomatoes and onion in a blender or food processor and puree until smooth. Transfer 2 cups of the tomato mixture to a med. saucepan. Stir in the chicken stock, salt, and cumin and bring liquid to a boil over med. heat. You can reserve any excess for another use). Meanwhile, heat the oil in a heavy Dutch oven over med.-high heat. When the oil is sizzling, add the rice and saute, stirring frequently until lightly toasted and golden, 8-10 min. add the jalapenos and cook until they have softened, about 2 min. - lowering the heat if necessary. Add garlic and cook for an additional 30 sec. Pour the boiling tomato mixture over the rice, and stir to combine. Turn heat to low and cook, covered, until liquid has evaporated and rice is done, about 15 min. Remove from heat and gently stir the rice. Re-cover the pot and allow to rest undisturbed for an additional 10 min. Add cilantro and lime juice; fluff gently with a fork. Taste and adjust seasoning, if desired. Serve with additional lime wedges, and garnish with pepitas, if using.

"Be the living expression of God's kindness; kindness in your face, kindness in your eyes, kindness in your smile, kindness.." ~  Mother Teresa

And, LOVE one another,

Chef Deb aka Machete Milletti