Mexican Rice With Charred Tomatoes, Chiles, And Onion

Ingredients

2 tomatoes, cored
1 white onion, peeled and halved crosswise, thin end halved lengthwise, thick end quartered lengthwise
6 garlic cloves, unpeeled
3 jalapeño chiles, 2 stemmed, halved, and seeded, 1 stemmed and minced
2 cups long-grain white rice
1⁄3 cup vegetable oil
2 cups low-sodium chicken broth
1 tablespoon tomato paste
1-1⁄2 teaspoons salt
1⁄2 cup minced fresh cilantro
Lime wedges

Instructions

Heat 12-inch cast-iron skillet over medium-high heat for about 2 minutes. Add tomatoes, onion, garlic, and halved jalapeños and toast, using tongs to turn them frequently, until vegetables are softened and almost completely blackened, about 10 minutes for tomatoes and 15 to 20 minutes for other vegetables. When cool enough to handle, trim root ends from onion and halve each piece. Remove skins from garlic and mince. Mince jalapeños.
Adjust oven rack to middle position and heat oven to 350 degrees. Process toasted 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 any excess so that volume equals 2 cups).
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, 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 toasted minced garlic and toasted 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 With Charred Tomatoes, Chiles, And Onion

Ingredients

Instructions

Tags

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