Wisconsin
Tex-Mex Rice
1 – 14.5 oz can diced tomatoes
1 ½ cup long grain white rice
¼ cup canola oil
½ cup red onion, chopped fine
1 cup chopped peppers (red/green mix)
¼ tsp red pepper flakes
1 tsp ground cumin
1 tsp dried oregano
1 ½ cups chicken broth
Process tomatoes in a food processor until smooth; set aside. Place rice in a fine mesh sieve and rinse under running water until water runs clear (about 1 minute). Drain rice well. Heat oil in large saucepan over medium high heat. Add onions, peppers and red pepper flakes. Cook until onions are softened (about 5 minutes). Reserve ¼ cup pepper mixture. Stir in rice, cumin and oregano and cook stirring frequently until rice is golden (4-5 minutes). Add broth, processed tomatoes and ½ tsp salt and bring to a boil. Cover, reduce heat to low and simmer until all liquid is absorbed and rice is tender (about 20-25 minutes). Remove from heat and stir in reserved pepper mixture. Cover and let stand 10 minutes. Fluff with fork & serve.