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Ingredients
- 1 (28-ounce) can whole peeled tomatoes
- 1 medium white onion, peeled and quartered
- ⅓ cup canola or vegetable oil
- 2 cups long-grain white rice
- 2 jalapeno peppers, seeded and minced
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 cups chicken stock
- 1½ teaspoons kosher salt
- ½ teaspoon ground cumin
- ¼ cup finely chopped cilantro
- ¼ cup fresh lime juice
View Full Recipe at Brown Eyed Baker
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1258g | |
| Calories 1512 | |
| Calories from Fat 32 | 2% |
| Total Fat 3.84g | 5% |
| Saturated Fat 0.95g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4666mg | 194% |
| Potassium 1677mg | 48% |
| Total Carbs 328.31g | 88% |
| Dietary Fiber 12.3g | 41% |
| Sugars 13.23g | 9% |
| Protein 35.92g | 57% |
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.%3C/p%3E%3Cp%3E2.%20In%20a%20large%20Dutch%20oven,%20heat%20the%20oil%20over%20medium-high%20heat.%20Add%20the%20rice%20and%20cook,%20stirring%20constantly,%20until%20the%20rice%20is%20lightly%20toasted,%208%20to%2010%20minutes.%20Reduce%20the%20heat%20to%20medium-low%20and%20add%20the%20jalape%C3%B1o%20peppers,%20cooking%20until%20they%20are%20softened,%20about%202%20minutes.%20Stir%20in%20the%20garlic%20and%20the%20tomato%20paste%20and%20stir%20to%20coat%20the%20rice,%20about%2030%20seconds.%3C/p%3E%3Cp%3E3.%20Stir%20in%20the%20tomato%20mixture,%20chicken%20stock,%20salt%20and%20cumin.%20Increase%20the%20heat%20to%20medium-high%20and%20bring%20to%20a%20boil.%20Reduce%20the%20heat%20to%20low%20and%20cook,%20covered,%20until%20all%20of%20the%20liquid%20is%20absorbed%20and%20the%20rice%20has%20finished%20cooking,%20about%2015%20minutes.%20Remove%20the%20rice%20from%20the%20heat%20and%20stir.%20Re-cover%20the%20pot%20and%20allow%20to%20sit%20for%2010%20minutes.%20Gently%20stir%20in%20the%20lime%20juice%20and%20cilantro%20and%20serve.%3C/p%3E){kind=link}