Mexican Rice (Arroz a La Mexicana)

Total Time
50mins
Prep 20 mins
Cook 30 mins

Taken from The Best International Recipe; posted for safekeeping.

Ingredients Nutrition

Directions

  1. Adjust an oven rack to the middle position and heat the oven to 350°F.
  2. Process the tomatoes and onion in a food processor until smooth and thoroughly pureed, about 15 seconds, scraping down the bowl if necessary.
  3. Transfer the mixture to a liquid measuring cup; you should have 2 cups. If necessary, spoon off and discard any excess.
  4. Heat the oil in a large, heavy-bottomed, oven-safe straight-sided saute pan or Dutch oven with a tight-fitting lid over medium-high heat for 1 to 2 minutes.
  5. Drop 3 or 4 grains of rinsed rice in the oil; if they sizzle, the oil is ready.
  6. Add rice and cook, stirring frequently, until the rice is light golden and translucent, 6 to 8 minutes.
  7. Reduce the heat to medium, stir in the garlic and seeded minced jalapenos, and cook, stirring constantly, until fragrant, about 1 1/2 minutes.
  8. Stir in the pureed tomatoes and onion, chicken broth, tomato paste, and salt.
  9. Increase the heat to medium-high and bring to a boil.
  10. Cover, transfer to oven, and bake until the liquid is absorbed and rice is tender, 30-35 minutes. Stir well halfway through cooking time.
  11. Stir in cilantro and reserved minced jalapeno with ribs and seeds to taste.
  12. Serve immediately.