We don't make homemade mexican rice that often because the embarrassing fact is, I love mexican rice-a-roni. But we recently had a mexican dinner party with friends and I felt like I had to step it up a notch. Don't tell anyone... I liked the boxed stuff better.
2 tablespoons butter
1 cup white rice
1 small onion, chopped
1/2 red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, chopped
2 cups chicken stock
2 tablespoons tomato paste
2 teaspoons hot sauce
2 tablespoons finely chopped cilantro leaves
Heat a medium sauce pot over medium heat. Add butter, and when melted add rice and toast for a couple of minutes. Add the onion, bell pepper, jalapeno and garlic and cook for a few minutes to begin to soften the veggies. Add stock and raise heat to bring up to a bubble. Stir in the tomato paste and hot sauce. Reduce heat to simmer, cover the pot and cook 18 minutes, until rice is tender. Combine the cilantro into the rice and season with salt, to taste.