healythy 17

Are you craving that great Mexican rice from your favorite taco stand? Here it is. This is just like a good Mexican restaurant rice. Many recipes taste good... but the texture just isn't right. You know how it is... you have prepared scores of Mexican rice recipes but always have been disappointed. It may be delicious but kinda "gloopy and wet." Try this. Everything is pureed and cooked in. There are no chunks of anything... just dry fluffy rice with all the seasonings and just the tiniest hint of a tomato flavor. I will throw away all of my Mexican rice recipes- this is the one I have been looking for for years! I don't own a rice cooker but some people have had disappointing results using one. You will also need to adjust your cooking time if you want to use brown rice. I recommend following the cooking instructions as directed. Proceed at your own peril if you stray. Enjoy. INGREDIENTS Nutrition SERVINGS   8-10 UNITS   US 12 ounces tomatoes, very ripe and cored 1 m...

INGREDIENTS Nutrition SERVINGS   8-10 UNITS   US 12 ounces tomatoes, very ripe and cored 1 medium white onion 3 medium jalapenos 2 cups long grain white rice 1 ⁄ 3 cup canola oil 4 minced garlic cloves 2 cups chicken broth 1 tablespoon tomato paste (may omit if using canned tomatoes) 1  1 ⁄ 2 teaspoons salt 1 ⁄ 2 cup fresh cilantro, minced 1 lime DIRECTIONS Adjust rack to middle position and preheat oven to 350. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess. Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR ...