I like a lot spicy food but this might be a little bit too spicy for some tastes.
I also used a home made chicken broth which was not very salty so if using store bought, you might need a little less salt.
I was making another Mexican dish today and decided that I wanted a side dish. I have always wondered why rice tasted so much different and better at Mexican restaurants than I have ever had. It has a very similar flavour to Spanish rice yet a little bit different. That being said, I am glad I made
- Adjust rack to the middle position and preheat oven to 350 degrees.
- Dice the Onion and place the Tomatoes and Onions to a food processor or blender. Blend until smooth (about 1 minute). Transfer to a 1 Cup measuring cup. Set aside.
- Stem and seed the Jalapeno and 1 Serrano. Mince the Jalapeno and Serranos. Set aside.
- Place Rice in a fine mesh strainer and rinse under cold water until the water runs clear (about 2 minutes). Shake Rice to remove excess water.
- Heat Canola Oil in an oven-safe pot or dutch oven over medium-high heat (about 4 minutes).
- Add Rice and fry, stirring frequently, until Rice is translucent (about 6 – 8 minutes).
- Meanwhile, mince the Garlic.
- Reduce the heat to medium, add the minced Garlic and 2/3 of the diced Peppers. Cook while stirring until fragrant (about 1 1/2 minutes).
- Stir in Chicken Broth, pureed mixture, and Salt. Increase heat back to medium-high and bring to a boil.
- Cover pot and transfer to the oven and bake until the liquid is absorbed (about 30 – 35 minutes). Stir once around 15 minutes.
- Meanwhile chop the Cilantro.
- Stir in the Cilantro. Taste and add minced Peppers and Salt to taste.