Arroz a la mexicana 2.0

Ingredientes

• 2 Roma tomatoes
• 3 tomatillos
• 1/2 small onion
• 1 garlic clove
• 1/2 jalapeno
• 10-20 sprigs cilantro (optional)
• pinch of cumin (optional)
• 1/2 teaspoon salt (plus more to taste)
• 1 cup white rice
• 1 cup stock
• olive oil

Preparación

1. 1

   Start by de-husking the tomatillos. Give both the tomatillos and tomatoes a good rinse. I usually cut out the stems knowing that any juices leftover in the roasting pan will go into the blender.

2. 2

   Roast the tomatoes and tomatillos in the oven (400F) for 20 minutes or until you need them.

3. 3

   Prep the other ingredients and give the cilantro a good rinse. I usually twist off and discard the bottom, thicker portion of the stems, but use the upper stems that hold the leaves together.

4. 4

   Add a glug of oil to a saucepan along with 1 cup white rice. Saute over medium heat until the rice is turning golden brown, stirring regularly.

5. 5

   Add the roasted tomatoes and tomatillos to the blender along with the 1/2 onion, 1/2 jalapeno, 1 peeled garlic clove, and half of the cilantro (optional). Combine and take a taste, adding more jalapeno if you want more heat. Note: I usually add half of the cilantro to the blender and chop up the other half to add to the cooked rice.

6. 6

   Add the blender mixture to the rice (once it's turning golden brown) and cook for a minute or so. Add 1 cup stock and 1/2 teaspoon salt. Bring to a boil and then reduce heat to a simmer. Cover and let cook until all the water is absorbed.

7. 7

   Once cooked give it a good stir and take a taste for seasoning, adding more salt if necessary. Cover and let sit in its own steam for a few minutes before serving. You can optionally add the other half of the cilantro (finely chopped) to the rice before serving.

8. 8

   Serve immediately. Store leftovers in an airtight container in the fridge.