Prep 10 mins
Cook 30-35 mins
Total Time: 40-45 mins
Gluten Free Egg Free
INGREDIENTS
DIRECTIONS
1. Preheat oven to 350.
2. Puree tomato and onion in processor or blender.
3. Remove ribs and seeds from jalapeno and mince.
4. Rinse rice in a strainer under cold water for about 1 1/2 minutes. Shake off excess water. This is a very important step for fluffy and dry rice. You are removing the starch so the rice will not stick.
5. Heat oil in heavy a heavy frying pan or skillet. Heat until hot, drop a grain of rice in, if it sizzles it is hot enough. Add rice and cook until brown and translucent, about 6 minutes. Stir frequently.
6. Add garlic and minced jalapeno to skillet and cook for 1 1/2 minutes , stirring constantly.
7, Stir in broth, pureed mixture,tomato paste, chipotle seasoning and salt. Increase heat to medium high, and bring to a boil.
8. Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes. Stir well after 15 minutes.
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9. Sprinkle with cilantro, and pass lime wedges separately.
Chef Notes:
*This recipe is Paleo-friendly.
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Gluten Free Egg Free Lactose Free Vegetarian *Dairy Free