1. Preheat oven to 350-F. - Bake 30 minutes total, stirring after 15 minutes. 2. Place rice in strainer and rinse under running water until it runs clear. About 2-minutes. This is important to create a dry, non-sticky restaurant style rice. 3. Drain rice, making sure to shake out as much water as possible. 4. Heat canola oil to medium high in a dutch oven (3qt to 6qt) on the stove top. Drop a few rice grains in the oil. When they sizzle, add all remaining rice. Stir constantly and fry rice until it is light golden and translucent, about 6-8 minutes. 5. Add onions and stir into rice. Cook while stirring about 2 more minutes. Add garlic and stir for another minute. 6. Stir in chicken broth, tomato paste, green chilies and diced tomatoes. Stir well and bring to a boil. 7. When rice reaches a boil, place lid on dutch oven and place in 350-F preheated oven. Bake 15-minutes then open oven and stir well. Replace dutch oven lid and bake another 15 to 20-minutes until done. 8. Remove from oven and stir in chopped cilantro. Cover and allow to rest about 5 minutes before serving to allow cilantro flavor to be absorbed by the rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
