Mexican Rice

I made tacos tonight and wanted Mexican rice to go with it. Until now, every recipe I tried for Mexican rice just tasted too bland…or too mushy…or not spicy enough… I felt like Goldilocks on the search for perfection.

Then I came across this recipe, and the unusual step of pureeing the onions and tomatoes and adding it to the broth sold me. That means the rice would really absorb those flavors. And indeed it does. A winner. A keeper. Perfection for Goldilocks.

For  just two of us, this recipe was way too much. I need to cut it in half next time. However, with all those leftovers, I enjoyed rice and cheese burritos for a few nights in a row :  )

Mexican Rice

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INGREDIENTS

  • 2 ripe tomatoes, cored and quartered
  • 1 medium white onion, peeled, trimmed and quartered
  • 2 cups long grain white rice
  • 1/3 cup canola oil
  • 4 cloves garlic, minced or pressed through a garlic press
  • 3 medium jalapenos, ribbed, seeded and minced (I used the ones from the can…don’t know if this recipe means canned or uncooked ones…3 makes it spicy…after making this several times, I eventually used 1/2 of one large one)
  • 2 cups low-sodium chicken broth
  • 1 tbsp. tomato paste
  • 1 1/2 tsp. salt
  • 1/2 cup minced fresh cilantro (optional)
  • 1 lime, cut into wedges for serving

DIRECTIONS

  1. Preheat the oven to 350 degrees F and move a rack to the middle position.
  2. Process tomatoes and onions in the food processor until smooth and thoroughly pureed, about 15 seconds, scraping down the bowl if necessary.  Transfer the mixture to a liquid measuring cup; you should have 2 cups (if necessary, spoon off excess or add water so that the volume equals 2 cups).
  3. 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 rice vigorously in strainer to remove all excess water.
  4. Heat the oil in a heavy-bottomed oven-safe Dutch oven or straight-sided sauté pan with a tight-fitting lid over medium-high heat, 1 to 2 minutes.  Add the rice and fry, stirring frequently, until it is golden and translucent, 6 to 8 minutes.
  5. Reduce the heat to medium; add the garlic and minced jalapenos; cook, stirring constantly, until fragrant, about 1 1/2 minutes.
  6. Stir in pureed tomatoes and onions, chicken broth, tomato paste and salt; increase heat to medium-high and bring to a boil.
  7. Cover the pan and transfer to the oven; bake until the liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.
  8. Stir in cilantro (if desired) and serve with lime wedges.

SOURCE: Annie’s Eats

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