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Easy Mexican Rice Recipe

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This recipe for Easy Mexican Rice, by , is from Brian'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!

Contributor:  
Contributor:  
Pat Clark

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c long grain white rice
1 tomato cored and quartered
1 jalapeno chile, stemmed, halved, and seeded
Salt and pepper'1 garlic clove, chopped
1 to 1 1/4 c chicken broth
3 T extra virgin olive oil
1 T tomato paste
1/4 c chopped fresh cilantro
Lime wedges

Directions:
Directions:
1. Place rice in fine-mesh strainer and rinse under cold water for 1 1/2 minutes. Shake strainer vigorously to remove all excess water. Set aside.
2. Process tomato, jalapeno, 1 1/2 tsp salt, garlic, and 1/4 tsp pepper in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Transfer mixture a 4 cup liquid measuring cup. Stir to deflate foam, if necessary, then add enough broth to equal 2 1/2 cups.
3. Heat oil in large saucepan over medium high heat until shimmering. Add rice and cook, stirring frequently, until edges begin to turn translucent, about 2 minute. Add tomato paste an cook stirring constantly, until mixture is uniformly colored, about 1 minute. Add tomato mixture and bring to boil. Stir rice, cover, sand reduce heat to low. Cook for 20 minutes.
4. Let stand, covered, off heat for 10 minutes. Stir incilantro and season with salt and pepper to taste. Transfer rie to serving bowl and serve with lime wedges.

Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
To make dish spicier, include the jalapeno seeds.

 

 

 

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