Arroz a La Mexicana (Mexican Rice)

"Authentic Mexican taste, perfectly textured rice!"
 
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Ready In:
50mins
Ingredients:
10
Serves:
6-8
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ingredients

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directions

  • Preheat oven to 350°F.
  • Place tomatos, onion, & jalepenos in blender and puree. Measure 2 cups of mixture and set aside. Any remaining mixture can be discarded.
  • Place rice in strainer and rinse under cold water until water runs clear. Drain well.
  • Over high heat, heat oil in Dutch oven with tight fitting lid 1-2 minutes.
  • Add rice and stir fry 6-8 minutes until translucent.
  • Reduce medium, add garlic and cook, stirring, 1-2 minutes.
  • Stir in broth, tomato mixture,tomato paste, and sea salt. Increase heat to medium high, and bring to a boil.
  • Cover pan and transfer to oven. Bake until liquid is absorbed and rice is tender, 30-35 minutes for white rice, 45-55 minutes for brown rice. Stir well half-way through.
  • Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
  • Stir in cilantro, fluff with fork, and serve!

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