Mexican Rice

1. 1

   Process garlic in food processor or until chopped finely (about 10 seconds).

2. 2

   Add the onions and chop coarsely, about 6 pulses; set aside.

3. 3

   Chop the tomatoes, about 5 pulses.

4. 4

   Saute the onion mixture and raw rice in the oil in a large skillet over moderate heat until the onions are translucent and rice colors, about 6 minutes.

5. 5

   Stir in the tomatoes, chili peppers and stock and bring to a boil.

6. 6

   Reduce heat; simmer, covered, until fluffy, about 25 to 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.