Better Than America's Test Kitchen Spanish Rice

READY IN: 55mins
SERVES: 8-10




  • Adjust rack to middle position and preheat oven to 350.
  • Process rotel and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
  • Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes. Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
  • Heat oil in heavy bottomed oven-safe straight sided 12" saute pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
  • Reduce heat to medium, add garlic, stirring constantly until fragrant, about 1 1/2 minutes.
  • Stir in broth, pureed mixture, corn and salt. Increase heat to medium high, and bring to a boil.
  • Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes. Stir well after 15 minutes.
  • Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
  • For Freezing Ahead: Cool, portion and freeze in a ziploc bag.
  • To reheat from frozen: Place in a covered pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.