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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mexican Rice Recipe

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This recipe for Mexican Rice, by , is from Margaret'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:  
Margaret Black

Category:
Category:

Ingredients:  
Ingredients:  
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 white rice
4 cloves garlic minced
2 cups chicken broth or water
1 tablespoon tomato paste or one cube Consomate tomato bouillon
Salt
minced fresh cilantro or parsley, for garnish (optional)
Lime wedges for serving

Directions:
Directions:
Adjust an oven rack to the middle position and preheat oven to 350 degrees.

In a food processor or blender, puree the tomatoes and onions until smooth. Measure 2 cups of puree, pouring off and discarding any excess.

In a large Dutch oven or a 3-quart saucepan, heat oil until shimmering. Add the rice and sauté, stirring frequently, until light golden in color, about 10 to 15 minutes.

Stir in garlic until fragrant, about 30 seconds. Stir in tomato mixture, broth or water, tomato paste, and salt to taste (I like 1 1/2 teaspoons). Bring to a boil.

Cover (or transfer to a baking dish and cover) and bake until the rice is tender and the liquid is absorbed, about 30 minutes. Stir halfway through baking time.

Fluff rice with a fork. Fold in cilantro or parsley (if using) and season to taste with salt. Serve with lime wedges.

 

 

 

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