Mexican Rice

My latest attempt to make Mexican rice just like in a restaurant. So far, this one is my favorite. Enjoy!

Mexican Rice

Ingredients:

• 2 cups jasmine rice
• 2 Tbl olive oil
• 2 Tbl butter
• 1/2 cup onion
• 4 cloves garlic
• 3 tomatoes
• 4 cups water/chicken broth
• salt, pepper, garlic powder, chicken bullion (1-2 Tbl)

Directions:

• Rinse your rice until the water runs clear. Let drain.
• Over medium heat, heat olive oil and butter in a Dutch Oven (or pan with tight fitting lid) until butter is melted and oil is hot. 
• Add ONLY 1/4 of the onion and sauté for a minute or so.  
• Then add the rice to your hot pan and toast for about 3 minutes or until rice is fragrant and browning. 
• In a blender, blend up the rest of your onion with your tomatoes (cut in halves or quarters), garlic and water/broth. (You can do this step before you start cooking the rice, if you don't want to have to man the rice while you make the liquid.)
• Add blended liquid to your rice, season, bring to a boil, cover, turn down to low and cook for 25 minutes or until liquid is absorbed and rice is tender. Fluff with a fork and serve.