Author Notes
Ok, this is Spanish rice, but we're in Texas and it's what is served with TexMex food. I learned from a friend that if you grind the garlic, jalapeno and cumin seed you get a flavor that can't be beat. I got a "molcajete" for Christmas and I have to agree! The molcajete is just a large mortar & pestle so you can grind larger amounts. —nannydeb
Ingredients
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1
clove garlic
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1
fresh jalapeno or serrano pepper (or more to suite your taste)
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1/2 teaspoon
cumin seeds
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1 tablespoon
canola oil
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1
stalk celery, diced
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1/4 cup
onion, diced
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1 cup
short grain white rice
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1 3/4 cups
chicken broth
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1/4 cup
V-8 or tomato juice
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salt & pepper to taste
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1-2 tablespoons
fresh cilantro, chopped
Directions
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Grind the garlic, jalapeno and cumin seeds in the molcajete or mortar & pestle. Set aside.
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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.
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Combine the chicken broth and V-8 in a large measuring cup. Add salt & pepper to taste.
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Add the chicken broth mixture to the rice and bring to a boil. Reduce heat to low, cover and cook 20 minutes.
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Remove from the heat and fluff with a fork. Garnish with fresh cilantro.
Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!
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