- 2 Cups Rice I prefer Jasmine rice
- 2 Cups Water
- 2 whole Tomatoes
- 1/2 Bell Pepper
- 1/2 Jalapeno
- 1/2 Onion
- 4 cloves Garlic
- 3 teaspoons Salt
- 3 Tbsp Olive Oil
- 1/2 lemon
- 1/2 Cup Cilantro
Step 1: Prep Your Ingredients-Rinse the rise under cold water until water runs clear. Set aside. -Preheat your grill to medium high. -Rinse all Veggies except for cilantro and chop into fourths. Remove skin from Garlic leave whole and smash with flat side of your knife. Step 2: Prepping the Vegetables-Toss all the Veggies with a little olive oil and good quality salt. -Add Veggies to the grill. Cook until starting to blacken. You want a good bit of color on both sides, It will depend on your grill but this typically takes about 4-5 minutes per side over medium high heat. You can also do this step under a broiler, You'll just want to flip the veggies part way through the cook time. Broiling usually takes a little longer but it will depend on your oven. -Transfer the grilled tomatoes, onion, jalapeno and garlic to a blender, add water and blend until smooth. Step 3: Cook the Rice-In a Large pan with 3" sides or a pot, heat 2 T olive oil over medium heat. -Add Rice and salt. Saute until golden brown stirring frequently. This typically takes 5-10 minutes on medium high heat. -Once rice is starting to become a golden color add in the Blended veggies and bring to a boil. As soon as it boils give it a good stir and turn heat to low. Cover and let it simmer 15-20 minutes and then turn off oven and let sit for another 5-10 minutes. Do not open the lid or it will mess with the texture of your rice. Step 4: Finish and Serve-Once rice is fully cooked, uncover and fluff with a fork. -Add chopped Cilantro and a squeeze of lemon or lime. Serve and Enjoy!
