- 3 chicken oxo cubes, dissolved in 7 cups hot water
- 1 avocado, peeled, diced, and tossed with 3 tbsp lime juice
- 1 4 oz. can jalapenos, drained
- 1 plum tomato, peeled, seeded, diced
- 2 tbsp olive oil
- 5 cloves garlic, minced
- 2 tsp chile powder
- 1 tsp dry rosemary
- 2 cups raw Arborio rice
- 1/2 cup tequila
- 1 tbsp cilantro, minced
- salt
- Heat the olive oil in a dutch oven. Saute the garlic with the chile powder and the rosemary. Add the rice and stir to coat.
- Add the oxo cube water 1/4 cup at a time over 20 minutes. Stir until the liquid is absorbed between each new addition.
- Add the jalapenos, the tomato, and the tequila with the last 1/4 cup of liquid. Stir until absorbed. Season with salt to taste.
- Stir in cilantro and avocado. Serve.