Mexican Rice

Ingredients

2 tomatoes, cored and quartered
1 white onion, peeled and quartered
3 jalapeño chiles
2 cups long-grain white rice
1⁄3 cup vegetable oil
4 garlic cloves, minced
2 cups low-sodium chicken broth
1 tablespoon tomato paste
1-1⁄2 teaspoons salt
1⁄2 cup minced fresh cilantro
Lime wedges

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Process tomatoes and onion in food processor until smooth, 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 jalapeños and discard; mince flesh and set aside. Mince remaining jalapeño, including ribs and seeds; set aside.
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 excess water.
Heat oil in ovensafe 12-inch straight-sided sauté pan or Dutch oven over medium-high heat for 1 to 2 minutes. Drop 3 or 4 grains rice in oil; if grains sizzle, oil is ready. Add rice and cook, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes. Reduce heat to medium, add garlic and seeded minced jalapeños, and 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 halfway through cooking.
Stir in cilantro and reserved minced jalapeño with seeds to taste. Serve immediately, passing lime wedges separately.

Mexican Rice

Ingredients

Instructions

Tags

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