Sue.s Mexican Rice

Recipe By: Sue M
Serving Size: 15
Preparation Time: 0:45
Categories: Mexican Rice Side Dishes

1 large onion, chopped
2 fresh jalapeno peppers, chopped (with seeds hot)
1 fresh serrano pepper, chopped
5 cloves garlic, finely chopped or pressed
1 bunch cilantro, leaves only, chopped
1 tablespoon black pepper coarse grind
5 chicken bouillon cubes
2 cups rice, long grain
2 tablespoons olive oil
4 small Roma tomatoes, seeded and chopped
4 cups liquid (I substitute canned chicken broth for the water.)

Have everything prepared and measured in advance. Heat oil in a large (6
quart), heavy, pan with cover. Put dry rice in hot oil and stir
constantly until rice is a light golden brown. Immediately add the
onions, garlic, peppers, black pepper and chicken bouillon cubes. Stir
for 5 minutes then add tomatoes and cilantro along with liquid (water,
broth or water/tomato juice combination - see note). Bring to a boil,
then cover and quickly lower burner to the lowest possible flame. Do not
lift lid for 25 minutes. Check and cook a little longer, if needed. Stir
and serve.

Notes: If substituting Rotel or canned tomatoes, measure liquid and
adjust water level accordingly. 1 part rice to 2 parts liquid. A man
from
Torreon, Mexico gave this recipe to me.



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