Mexican Rice

1. 1

   Grind the garlic, jalapeno and cumin seeds in the molcajete or mortar & pestle. Set aside.

2. 2

   Heat the oil in a saucepan over medium high heat. Add the celery and onion and cook 3-4 minutes or so. Add the garlic mixture and rice and cook another 1-2 minutes.

3. 3

   Combine the chicken broth and V-8 in a large measuring cup. Add salt & pepper to taste.

4. 4

   Add the chicken broth mixture to the rice and bring to a boil. Reduce heat to low, cover and cook 20 minutes.

5. 5

   Remove from the heat and fluff with a fork. Garnish with fresh cilantro.

No additional tips available.