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Mexican Rice Recipe

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This recipe for Mexican Rice is from Sandra's Cookbook, 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:  
2 tomatoes, peeled and quartered
1 white onion, peeled and quartered
3 jalapeño chillies
2 cups long grain white
1/3 c vegetable oil
4 garlic cloves, minced
2 c chicken broth
1 Tbsp tomato paste
1 1/2 t salt
1/3 c minced cilantro
Directions:
Directions:
1. Adjust oven rack to middle position and heat oven to 350º. Process tomatoes and onion in food processor until smooth, about 15 seconds, scraping down bowl if necessary. Transfer mixture to 2 cup measuring cup, you should have 2 cups. Remove ribs and seeds from jalapeños and discard. Mince flesh and set aside.
2. Heat oil in ovensafe 12" Dutch oven over medium high heat for 1-2 minutes. Drop 3 or 4 grains of rice into oil; if grains sizzle, oil is ready. Add rice and cook, stirring frequently until rice is light golden and translucent, 6-8 minutes. Reduce heat to medium; add garlic and mince jalapeños. and cook stirring frequently 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 a boil. Cover pan and transfer to oven. Bake until liquid is absorbed and rice is tender, 30 - 35 minutes, stirring well halfway through cooking.
3. Stir in cilantro. Serve immediately.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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