Mexican Rice

eThis recipe is from the Sunset Mexican Cook Book with some modifications to add some heat!

Prep time: 15 min
Cook time: 35 - 40 min

INGREDIENTS:
4 TBSP olive oil
2 TB butter
2 cups long grain rice
1 large onion (chopped)
6 - 8 cloves garlic (can never have enough garlic!)
1 small can diced green chilis (roasted)
1 or 2 cans tomatoes (chopped with Mexican seasoning)
4 cups chicken broth
1/4 cup cilantro chopped
1 can (small) tomato paste

PREP:

Heat oil and butter in a pan on medium-high heat. Once butter is melted, add rice and cook until lightly browned (about 3 minutes) . Add onion, garlic and chilis and cook, stirring, for 5 more minutes. Add tomatoes and broth. Bring to boil, reduce heat, cover, and simmer until liquid is absorbed and rice tender (25 - 30 min). Remove from heat and stir in cilantro and (if you want more of a red color) tomato paste (just add little bits to get the color you want).