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:

1. Rinse your rice until the water runs clear. Let drain.
2. 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. 
3. Add ONLY 1/4 of the onion and sauté for a minute or so.  
4. Then add the rice to your hot pan and toast for about 3 minutes or until rice is fragrant and browning. 
5. 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.)
6. 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.