Easy Mexican Rice
Adapted from NYTCooking
A couple of notes: You can substitute the jalapenos with chilis or sweet peppers if you want something less spicy. Also, if you find your rice more "wet" than you'd like, simmer it for a couple of more minutes without the lid. It will evaporate the extra liquid.
Ingredients
Serves 4
2 cups fresh chopped tomatoes
1 small green bell pepper, seeded and roughly chopped
1 medium onion, quartered
1 garlic clove, quartered
1 small jalapeno, seeded, veins removed and roughly chopped (or ½ teaspoon dried ground jalapeno)
1 teaspoon salt
½ cup vegetable broth (or 1 cup of water with 1 teaspoon of caldo de tomate — tomato bouillon)
2 tablespoons vegetable oil
1 cup long-grain rice
Chopped fresh parsley for garnish
Directions
Place all the vegetables, salt, and broth in the bowl of a food processor (or blender) and pulse until pureed.
Heat oil in a skillet over medium-high heat, add rice and toast it for a couple of minutes until translucent and begins to smell nutty.
Add blended ingredients, give a good stir, and bring to a gentle simmer. Cover with a lid and reduce heat to the lowest setting possibile. Cook undisturbed for 15 to 17 minutes or until the rice is cooked through.
Let rest for 5 minutes, fluff using a fork, sprinkle with chopped fresh parsley, and serve.