Johnny Jalapeno's Mexican Rice

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 cup long grain rice
• 2 1/2 cups chicken broth
• 1/4 cup tomato paste
• 1/8 teaspoon hot sauce, to taste
• 2 -3 tablespoons bacon grease
• 1 onion, chopped fine
• 2 jalapenos, seeded and chopped fine
• 2 garlic cloves, minced

Recipe

• 1 note: this step is important as it removes the starch from the rice so it will not stick. --- place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1-2 minutes, stirring with your (clean) fingers or shaking rice around in the strainer. shake afterwards also to remove excess water/moisture. set aside.
• 2 in a large measuring cup or bowl, whisk the broth and tomato paste (and hot sauce if using) to incorporate. set aside.
• 3 heat grease/oil over medium high heat in a dutch oven (or heavy pot). add rice and stir until rice is translucent, about 3-5 minutes.
• 4 add the onion, jalapeno, and garlic. saute' for 1-2 minutes until onion is translucent. stir the broth/paste mixture into the rice. increase heat to medium high, and bring to a boil.
• 5 once it begins to boil, give a final stir and reduce heat to low, cover pot and simmer 20 minutes.do not remove lid. remove from heat and let sit for an additional 5 minutes still covered.
• 6 remove lid and stir, fluffing rice. note: if you have little browned crispy rice at the bottom of the pan (not burnt), this is considered a delicacy in mexico, so don't fight over it!