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Mexican Rice Recipe

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This recipe for Mexican Rice is from The Perfect Blend, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (10oz) can milder Rotel tomatoes
1 medium white onion, quartered
2 cups long grain white rice
1/3 cup canola oil
4 cloves garlic, pressed (4 tsp)
2 cups chicken broth
1 tbsp tomato
1 1/2 tsp salt
1 tbsp dried cilantro
Directions:
Directions:
Use an oven safe pot about 12" in diameter with a tight fitting oven safe lid. Adjust oven rack to middle position and heat oven to 350º. Process Rotel and onion in food processor until smooth and thoroughly pureed, scraping 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 or add a little water if needed.) Place rice in large fine mesh strainer and rinse under cold running water until water runs clear. Shake rice vigorously in strainer to remove all excess water. Heat oil (in heavy bottomed oven safe 12" pan) for 1 to 2 minutes. Drop 3 or 4 grains rice in oil; if grains sizzle, oil is ready. Add rice (watch out for splatter) and fry, stirring friquently, until rice in light golden and translucent, 6-8 minutes. Reduce heat to medium, add garlic; cook, stirring constantly about 1 1/2 minutes. Stir in pureed tomatoes and onions, chicken broth, tomato paste, salt and cilantro; increase heat to medium high and bring to boil. Cover pan and transfer to oven; bake until liquid is absorbed and rice is tender, 30-35 min. Stir, serve immediately.

 

 

 

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