June 24, 2019
- 12 ounces tomatoes, very ripe and cored
- 1 medium white onion
- 3 Panola Whole Jalapeño Peppers
- 2 cups Panola White Basmati Rice (Popcorn Rice)
- 1/3 cup canola oil
- 4 minced Panola Pickled Garlic cloves
- 2 cups chicken broth
- 1 tablespoon tomato paste (may omit if using canned tomatoes)
- 1 1/2 teaspoons salt
- 1/2 cup fresh cilantro, minced
- 1 lime
- Adjust rack to middle position and preheat oven to 350.
- Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
- Mince Panola Whole Jalapeño Peppers. Set aside.
- Place Panola White Basmati Rice (Popcorn Rice) in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes. Shake rice vigorously to remove excess water. This step removes the starch from the rice so it will not stick. ***IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
- Heat oil in heavy bottomed oven-safe 12 inch straight sided sauté pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10-inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes.
- Reduce heat to medium, add Panola Pickled Garlic and 2 minced jalapenos and cook, stirring constantly until fragrant, about 1 1/2 minutes.
- Stir in broth, pureed mix, tomato paste, and salt. Increase heat to medium high, and bring to a boil.
- Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes. Stir well after 15 minutes.
- Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.