Name: Manuel's Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 cup white rice; 2 chopped tomatoes; 1 small onion, chopped; 2 cloves garlic, peeled; 20 fluid ounces chicken broth; 2 jalapeno chiles, chopped; salt; 6 fluid ounces vegetable oil; 1/2 teaspoon parsley

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Recipe by Millereg

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Very ricey, and easy to repair

Ready In:: 40mins
Serves:
Units:

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ingredients

1 cup white rice
2 chopped tomatoes
1 small onion, chopped
2 cloves garlic, peeled
20 fluid ounces chicken broth
2 jalapeno chiles, chopped
salt
6 fluid ounces vegetable oil
¹⁄₂ teaspoon parsley

directions

Heat the oil in a saucepan.
Add the rice, stirring constantly, until slightly browned.
Strain the rice and return it to the saucepan.
Mix the tomatoes, onion and garlic in a blender or food processor until smooth.
Pour the mixture over the rice and cook over medium heat, for about 5 minutes, stirring constantly.
Add the water and salt, stir, then top with the chiles and parsley.
Lower the heat, cover, and simmer for 25 minutes.

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RECIPE MADE WITH LOVE BY

@Millereg

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@Millereg

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"Very ricey, and easy to repair"

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review by Cathy17

1/13/2004

We really liked this! I put 5 hothouse tomatoes, a handful fresh parsley, the chopped onions, a few shakes of cilantro and a few jarred sliced jalapenos into the food processor and mixed it all up. I was a bit concerned if there wouuld be too much liquid for the rice to absorb, so I used a 14 oz can of beef broth because I was serving it with Deer steaks. After browning the rice and adding the tomato mixture, I threw it all in the rice cooker/steamer. I should have added the proper amount of broth because it was a bit dry. However, it could have been the steamer as it seems to overcook everything. Using beef broth worked very well, so it is a good alternative to chicken broth if you are not serving poultry. The cilantro was a nice touch and I added several jalapenos because we like very spicy. We really liked this and I will definitely make it again.

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review by Micheline

7/8/2002

This is the closest yet I've come to the perfect "Mexican" rice that has been a long-time quest. I was a bit worried about the amount of oil but it gave the rice a depth of flavor hard otherwise to achieve and you drain almost all off. I used three jalapenos that had been grilled (carne asada we made on the 4th), peeled and deseeded but still plenty spicy. I'll work with this one.

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creation by Millereg

6/30/2002

Very ricey, and easy to repair