Spanish Rice is an easy and delicious side dish that goes well with any Mexican or Mexican-inspired meal.
2 vine ripened tomatoes quartered
1 white onion quartered
4 cloves garlic whole
1 jalapeño roughly chopped
¼ cup tomato sauce
⅓ cup olive oil
2 cups long grain white rice
2 cups chicken broth
1 teaspoon salt
Lime for serving
Cilantro for garnish
Place the tomatoes, onion, garlic, jalapeño, and tomato sauce in a blender and blend until smooth.
Set a heavy bottomed pot over medium high heat, add in the oil and rice. Continue to cook, stirring frequently until the rice is golden and toasted.
Add in the tomato puree, broth, and salt. Bring to a boil.
Once boiling reduce the heat to low to maintain a simmer and cover. Cook 20 minutes then turn off the heat, let it sit for 10 minutes before uncovering. Garnish with cilantro and a squeeze of lime.