Tex-Mex Rice

By kimvess

Ingredients

• 1 (14.5-ounce) can diced tomatoes
• 1 1/2 cups long-grain white rice
• 1/4 cup vegetable oil
• 1 onion, chopped fine
• 1 poblano chile (see note), seeded and chopped fine
• 2 jalapeno chiles, seeded and chopped fine (see note)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 1/2 cups low-sodium chicken broth
• salt

Preparation

Step 1

1. Rinse rice. Process tomatoes in food processor until smooth; set aside. Place rice in fine-mesh strainer set over large bowl. Rinse under running water until water runs clear, about 1 minute. Drain rice well.

2. Saute Aromatics. Heat oil in Dutch oven over medium-high heat until shimmering. Add onion, poblano, and jalapenos and cook until softened, about 5 minutes; reserve 1/4 cup pepper mixture. Stir rice, cumin, and oregano into pot and cook, stirring frequently, until rice is deep golden, 5 to 6 minutes.

3. Simmer Rice. Add broth, processed tomatoes, and 1 teaspoon salt and bring to boil. Cover, reduce heat to low, and simmer until liquid is absorbed and rice is tender, about 25 minutes. Remove from heat and stir in reserved pepper mixture. Cover and let stand for 10 minutes. Fluff with fork and season with salt. Serve.


Note: If you can not find poblanos, use an Anaheim chile or a green bell pepper combined with an extra jalapeno instead. For more heat, leave the ribs and seed in the jalapenos.