Mexican Rice

Ingredients

• 1 clove garlic 
• 1  jalapeno halved
• 4 servings kosher salt 
• 4  plum tomatoes chopped
• 3 tablespoons vegetable oil 
• 0.5  onion white chopped
• 2 cups rice long-grain white

Equipment

• bowl
• frying pan
• blender

Directions

1. Soak the rice in a bowl of hot water, about 5 minutes.
2. Drain, rinse and shake dry.
3. Heat the vegetable oil in a large skillet over medium-high heat.
4. Add the rice and toast, stirring, 8 to 10 minutes. Meanwhile, puree the garlic, onion and tomatoes in a blender.
5. Add to the rice and cook until absorbed, about 3 minutes.
6. Add 3 1/2 cups water, the jalapeno and a pinch of salt; cover and cook over medium heat until the rice is tender, about 10 minutes.
7. Remove the skillet from the heat. Uncover and place a clean towel over the rice, then re-cover and let stand 15 minutes. Fluff the rice with a fork; serve with the jalapeno, if desired.
8. Photograph by Con Poulos