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Mexican Rice Recipe

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This recipe for Mexican Rice, by , is from Memories From My Childhood and Beyond..., 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!

Contributor:  
Contributor:  
Mindi Hartman (America's Test Kitchen)

Category:
Category:

Ingredients:  
Ingredients:  
2 medium ripe tomatoes (about 12 ounces), cored and quartered
1 medium onion, preferably white, peeled and quartered
3 medium jalapeño chilies (see step 1 below)
2 cups long-grain white rice
1/3 cup vegetable oil
4 medium garlic cloves, pressed through a garlic press (about 4 teaspoons)
2 cups low-sodium chicken broth
1 tbsp tomato paste
1 1/2 tsp table salt
1/2 cup minced fresh cilantro leaves
lime wedges, for serving

Directions:
Directions:
1. Adjust an oven rack to the middle position and heat the oven to 350ºF. Process the tomatoes and onion in a food processor until smooth and thoroughly puréed, about 15 seconds, scraping down bowl if necessary. Transfer the mixture to a liquid measuring cup; you should have 2 cups (discard extra if any). Remove the ribs and seeds from 2 of the jalapeños and discard; mince the flesh and set aside. Mince the remaining jalapeño, including the ribs and seeds; set aside.
2. Place the rice in a large fine-mesh strainer and rinse under cold running water until the water runs clear, about 1 1/2 minutes. Shake the rice vigorously in the strainer to remove all excess water.
3. Heat the oil in a heavy-bottomed straight-sided 12-inch ovenproof sauté pan or Dutch oven with a tight-fitting lid over medium-high heat for 1 to 2 minutes. Drop 3 or 4 grains of rice into the oil; if the grains sizzle, the oil is ready. Add the rice and fry, stirring frequently, until the rice is light golden and translucent, 6 to 8 minutes. Reduce the heat to medium, add the garlic and seeded minced jalapeños, and cook, stirring constantly, until fragrant, about 1 1/2 minutes. Stir in the puréed tomato mixture, chicken broth, tomato paste, and salt. Increase the heat to medium-high and bring to a boil. Cover the pan and transfer to the oven. Bake until the liquid is absorbed and the rice is tender, 30 to 35 minutes, stirring well after 15 minutes.
4. Stir in the cilantro and reserved minced jalapeño with seeds (if desired). Serve immediately, passing the lime wedges separately.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Delicious! Serves 6-8.

 

 

 

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