mexican rice

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mexican rice


  • 2 ripe tomatoes (about 12 ounces), cored and quartered
  • 1 medium onion , preferably white, peeled, trimmed of root end,and quartered
  • 3 medium jalape


1. Adjust oven rack to middle position and heat oven to 350 degrees. Process tomatoes and onion in food processor until smooth and thoroughly pureed, about 15 seconds, scraping down bowl if necessary. Transfer mixture to liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that volume equals 2 cups). Remove ribs and seeds from 2 jalape

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