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Mexican Rice Recipe

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This recipe for Mexican Rice is from The Barnes Family Cookbook Project, 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:  
12 oz. canned tomato puree
1 medium white onion
3 medium jalapeņos, seeded for less heat
2 c. long grain white rice
1/3 c. olive oil
4 minced garlic cloves
2 c. chicken broth
1 1/2 t. salt
1/2 c.fresh cilantro, minced (optional)
1 lime
Directions:
Directions:
Adjust rack to middle position and preheat oven to 350F. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
Mince jalapeņos and set aside. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY. Heat oil in heavy bottomed oven safe pan. and add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter. Reduce heat to medium, add garlic and 2 minced jalapenos and cook, stirring constantly until fragrant, about 1 1/2 minutes.
7 Stir in broth, pureed mixture, and salt. Increase heat to medium high, and bring to a boil.
8 Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes. Before serving, stir in cilantro and pass lime wedges separately.
Personal Notes:
Personal Notes:
You can add corn and or peas to this dish at the 15 minute stir. Make sure they are thawed and room temp or hot. Additionally you can top with Mexican cheese blend and return to oven to allow cheese to melt.

 

 

 

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