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.