Shamed I have been and rightfully so. Be very careful when adding the boiling mixture to the rice.
Mexican Rice
1 28 ounce can whole peeled tomatoes
1 medium onion, peeled and roughly chopped
2 cups chicken stock
1 ½ teaspoons kosher salt (I salt to taste)
½ teaspoon ground cumin
1/3 cup canola oil or rendered lard
2 cups long grain white rice
1-2 jalapeno peppers, seeded and minced
6 garlic cloves pressed
¼ cup finely chopped cilantro
Juice from 2 limes plus wedges for serving
Place the tomatoes and onions in a food processor and puree until smooth. Transfer 2 cups of the tomato mixture to a medium saucepan. Stir in the chicken stock, alt and cumin and bring to a boil over medium heat.
Heat the oil in a heavy dutch overn over medium to medium high heat. When the oil is sizzling add the rice and saute, stirring until lightly toasted and golden, about 8-10 minutes. Add the jalapenos and cook until they have softened, about 2 minutes, lowering the heat if necessary. Add garlic and cook for an additional 30 seconds.
Gently pour the boiling mixture over the rice and stir to combine. Turn heat to low and cook, covered, until the liquid has evaporated and rice is done, about 15 minutes. Add cilantro and lime juice; fluff gently with a fork. Taste and adjust seasoning if required. Serve with lime wedges.