Total Time
40mins
Prep 10 mins
Cook 30 mins

Very ricey, and easy to repair

Directions

  1. Heat the oil in a saucepan.
  2. Add the rice, stirring constantly, until slightly browned.
  3. Strain the rice and return it to the saucepan.
  4. Mix the tomatoes, onion and garlic in a blender or food processor until smooth.
  5. Pour the mixture over the rice and cook over medium heat, for about 5 minutes, stirring constantly.
  6. Add the water and salt, stir, then top with the chiles and parsley.
  7. Lower the heat, cover, and simmer for 25 minutes.
Most Helpful

This is the closest yet I've come to the perfect "Mexican" rice that has been a long-time quest. I was a bit worried about the amount of oil but it gave the rice a depth of flavor hard otherwise to achieve and you drain almost all off. I used three jalapenos that had been grilled (carne asada we made on the 4th), peeled and deseeded but still plenty spicy. I'll work with this one.

Micheline July 08, 2002

We really liked this! I put 5 hothouse tomatoes, a handful fresh parsley, the chopped onions, a few shakes of cilantro and a few jarred sliced jalapenos into the food processor and mixed it all up. I was a bit concerned if there wouuld be too much liquid for the rice to absorb, so I used a 14 oz can of beef broth because I was serving it with Deer steaks. After browning the rice and adding the tomato mixture, I threw it all in the rice cooker/steamer. I should have added the proper amount of broth because it was a bit dry. However, it could have been the steamer as it seems to overcook everything. Using beef broth worked very well, so it is a good alternative to chicken broth if you are not serving poultry. The cilantro was a nice touch and I added several jalapenos because we like very spicy. We really liked this and I will definitely make it again.

Cathy17 January 13, 2004