From Cook's Country
Rinsing the rice was a crucial step when making our Tex-Mex Rice, yielding fluffier rice. Tasters preferred canned diced tomatoes, since their flavor is more concentrated than that of fresh tomatoes. Instead of water, we simmered the rice in a puree of canned whole tomatoes tempered with chicken broth. To add heat and flavor, we stirred chopped jalapeño and poblano chiles in with chopped onion before toasting the rice.
Serves 4 to 6
Can’t find poblanos? Use an Anaheim chile or a green bell pepper combined with an extra jalapeño instead. For more heat, leave the ribs and seeds in the jalapeños.
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