Ole! Fluffy Mexican Rice

• PROCESSOR INGREDIENTS
• medium onion↗1⁄2
• green bell peppers, seeded or 1 large seeded jalapeno pepper↗1⁄2
• cilantro leaves↗2 -3 tablespoons

  one large fistful

• RICE SAUTE
• hickory bacon drippings↗2 tablespoons
• vegetable oil↗1 tablespoon
• long grain rice1 1⁄2 cups

  soaked, rinsed, drained, see Step 1

• GARLIC PASTE↗
• fresh garlic cloves, mashed (use garlic press)↗2 -3
• salt1⁄2 teaspoon

  if omitting bacon drippings, use 1 tsp salt

• SEASONED BROTH
• (14 ounce) can chicken broth↗1
• (8 ounce) can tomato sauce↗1
• fresh lime juice↗1 tablespoon
• teaspoon ground cumin↗1⁄8

Step-by-step instructions

1. 1

   NOTE: DO NOT SKIP THIS STEP IF YOU WANT FLUFFY RICE! MEASURE 1 1/2 cups long grain white rice into a large re-sealable container; COVER rice completely with very hot water; REPLACE lid and let rice sit for 15 minutes; DRAIN rice in a large mesh sieve; RINSE rice under constantly running cold water for 1-2 minutes; ALLOW rice to drain well.

2. 2

   SET oven rack in the center position; PREHEAT oven to 350°F.

3. 3

   IN the large bowl of a food processor with the blade intact, add 1/2 medium onion, 1/2 (seeded) green bell pepper (or 1 large seeded jalapeno pepper), and one large fistful of fresh cilantro leaves; PULSE vegetables until finely chopped.

4. 4

   IN a large, heavy oven-safe pot (with an accompanying tight-fitting lid) add 2 tablespoons hickory bacon drippings and 1 tablespoon vegetable oil (or 3 tablespoons vegetable oil); WARM fat over medium heat.

5. 5

   ADD the rinsed drained rice to pot; SAUTE, stirring often just until rice begins to turn light golden; MEANWHILE, crush 2-3 garlic cloves using a garlic press; MASH crushed garlic in a small bowl with 1/2 teaspoon salt using a small spoon, until a paste is made; STIR paste into rice.

6. 6

   ADD the chopped PROCESSOR INGREDIENTS to the RICE SAUTE; COOK just until the onion has softened, stirring as needed.

7. 7

   ADD the SEASONED BROTH ingredients to the RICE SAUTE (One 14-ounce can chicken broth (1 3/4 cups), one 8-ounce can tomato sauce, 1 tablespoon fresh lime juice, and 1/8 teaspoon ground cumin; STIR.

8. 8

   BRING mixture to a full rolling boil; COVER rice; TRANSFER rice to preheated oven; BAKE for 30-35 minutes.

9. 9

   REMOVE pot from oven using hand mitts; FLUFF rice with a fork lightly; SERVE.

10. 10

    SNAP your fingers and shout "OLE!".