Del Rio's Mexican Rice

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Prep: 15 min
Cook: 35 min
Ready In: 55 min

“This recipe has been passed down to me from my mother who learned it from her mother. It's made from ingredients found in almost every kitchen! It'll sure be a hit. I have tried this rice over and over again and have developed my own new flavor.” - by Kristen

Directions

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Place jalapeno pepper on a baking sheet.
Roast jalapeno pepper under the preheated broiler until skin is browned and blistered, 2 to 3 minutes per side Remove from oven and remove stem.
Heat oil in a pot over medium-low heat; cook and stir rice in the hot oil until evenly browned and fragrant, 5 to 10 minutes.
Blend roasted jalapeno, tomatoes, onion, cilantro, chicken bouillon, lemon juice, and garlic in a blender until smooth; stir into the browned rice. Continuously stir mixture until rice has absorbed the liquid, 5 to 10 minutes.
Pour water into rice mixture, continuously stirring until liquid boils. Boil for 1 minute. Cover, reduce heat to low, and simmer until rice is fully cooked, waiting at least 20 minutes before removing the lid. Remove rice from heat and let stand 5 minutes before serving.