Mexican Style Rice (Arroz Mexicana)

    OK my pretties, it is time to think outside of that Spanish rice box! This rice recipe is pretty amazing (if we may say so our selves) and is actually simple to make. I prefer to use fresh ingredients for a more honest flavour, but have included the time saving equivalents that a busy cook may need. Serves 6-8 comfortably.

1 oven roasted jalapeno pepper, chopped (or 2Tbsp canned, chopped) *
1 lb oven roasted vine ripened tomatoes (or 15once canned, chopped and undrained) *
1/2 cup chopped white onion
3 cloves garlic, minced
2Tbsp chicken bouillon granules
1/2 cup cilantro, chopped
1Tbsp oil
2 cups long grain white rice
2 cups water
* for instructions on oven roasting, please see Fire Roasted Yumminess tutorial

• There are two approaches you can take to the preparation of this rice. I like to chop the jalapeno, oven roasted tomatoes (be sure to chop in a bowl to catch the yummy juices, we need those for the rice), cilantro, onion and garlic and mix it all in a bowl because it makes a nice, chunky look. If you are in a hurry, you can cut out all of this prep and throw these items in a blender or food processor and puree them. Then mix in the bouillon granules..
• Heat oil in a pan and, over medium high heat, brown rice until light brown in colour and is aromatic.
• Add tomato mixture and 2 cups of water to rice. Bring to a boil, then cover and reduce heat to low.
• Cook for 20 minutes or until rice is done. Let sit two minutes, Stir well before serving.