Mexican Rice

6 Servings
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Mexican Rice Ingredients

2 ripe tomatoes (about 12 ounces), cored and quartered	2 cups low-sodium chicken broth (or vegetable broth)
1 medium onion preferably white, peeled, trimmed of root end,and quartered	1 tablespoon tomato paste
3 medium jalapeo chiles	1 1/2 teaspoons table salt
2 cups long grain white rice	1/2 cup minced fresh cilantro leaves
1/3 cup canola oil	1 lime cut into wedges for serving
4 cloves garlic minced or pressed through a garlic press (about 4 teaspoons)

Instructions for Mexican Rice

1. Adjust oven rack to middle position and heat oven to 350 degrees. Process tomatoes and onion in food processor until smooth and thoroughly pureed, about 15 seconds, scraping down bowl if necessary. Transfer mixture to liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that volume equals 2 cups). Remove ribs and seeds from 2 jalapeos and discard; mince flesh and set aside. Mince remaining jalapeo, including ribs and seeds; set aside.

2. Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1 1/2 minutes. Shake rice vigorously in strainer to remove all excess water.

3. Heat oil in heavy-bottomed ovensafe 12-inch straight-sided saut pan or Dutch oven with tight-fitting lid over medium-high heat, 1 to 2 minutes. Drop 3 or 4 grains rice in oil; if grains sizzle, oil is ready. Add rice and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes. Reduce heat to medium, add garlic and seeded minced jalapeos; cook, stirring constantly, until fragrant, about 1 1/2 minutes. Stir in pureed tomatoes and onions, chicken broth, tomato paste, and salt; increase heat to medium-high and bring to boil. Cover pan and transfer to oven; bake until liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.

4. Stir in cilantro and reserved minced jalapeo with seeds to taste. Serve immediately, passing lime wedges separately.

Main Ingredient: RiceCuisine: Mexican

Ingredient Insight - look inside this recipe

Canola Oil

Chicken Broth

Chile

Cilantro

Garlic

Lime

Onion

Rice

Salt

Tomato

Side Dish Quick Vegetarian Mexican Rice

for flavor and categorization

Because the spiciness of jalapeos varies from chile to chile, we try to control the heat by removing the ribs and seeds (the source of most of the heat) from those chiles that are cooked in the rice. Use an ovensafe pot about 12 inches in diameter so that the rice cooks evenly and in the time indicated. The pot's depth is less important than its diameter; we've successfully used both a straight-sided saut pan and a Dutch oven. Whichever type of pot you use, it should have a tight-fitting, ovensafe lid. Vegetable broth can be substituted for chicken broth. Serves 6-8 as a side dish [I posted this recipe.]

Deb5557
on Feb 25 2006 7:45PM