Sunday, March 10, 2013

Spicy Mexican Rice

1 onion
2 fresno chiles (or any red chile), chopped
1 serrano, chopped
4 cloves garlic, minced
6 C chicken stock
3 C uncooked rice
1/4 C cilantro
One 14-ounce can Rotel
1 T cumin
1 T chili powder
1 T lime juice
Salt & pepper

Drizzle some vegetable oil into a stock pot and heat to medium high. Cook the onion and chiles until tender.  Add in the rice and cook a couple of minutes, stirring, to slightly brown the rice.  Add in the remaining ingredients and season with salt and pepper.  Bring to a boil.  When it is boiling, cover the pot and turn the burner off.  Let it sit 20-25 minutes or until all of the liquid is absorbed and the rice is soft.