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Restaurant Style Mexican Rice Recipe

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This recipe for Restaurant Style Mexican Rice, by , is from 2017 Recipes, 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!

Sandy King


2 medium vine ripened tomatoes or 4 Roma tomatoes, cored and quartered
1 onion, peeled and quartered
1/3 cup vegetable oil
2 cups long-grain rice or basmati white rice (rinsed)
4 cloves of garlic, minced
1 to 2 jalapeño peppers, stemmed, seeded and minced (Optional)
2 cups chicken broth
1 T tomato paste
Salt and freshly ground black pepper
1/2 cup fresh cilantro or parsley, minced (Optional)
Lime or lemon wedges (Optional)

1. Adjust oven rack to the middle position and preheat oven to 350º.
2. In a food processor or blender, puree the tomatoes and onions until smooth. Measure 2 ups of puree, pouring off and disposing any extra.
3. Heat the oil in a large Dutch oven or a 3 qt. saucepan until shimmering. Add the rice and sauté, stirring frequently, until light golden in color, about 10 to 15 min.
4. Add garlic and jalapeños (if using) and stir until fragrant, about 15 sec. Stir in tomato mixture, broth, tomato paste, and 1 1/2 tsp salt. Bring to boil.
5. Cover and bake until the rice is tender and the liquid is absorbed, about 30 min. Stir halfway through the baking time.
6. Fluff with fork. Fold in cilantro or parsley and season to taste with salt and pepper. Serve with lime or lemon wedge.




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