Mexican Rice(ATK)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6-8
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Adjust an oven rack to the middle position and heat the oven to 350 degrees. Process the tomatoes and onion in a 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 so that the volume equals 2 cups). Remove the ribs and seeds from 2 jalapenos and discard; mince the flesh and set aside. Mince the remaining jalapeno, including the ribs and seeds; set aside.
  • Place the rice in a large fine-mesh strainer and rinse rice under cold running water until the water runs clear, about l 1/2 minutes. Shake the rice vigorously in the strainer to remove all excess water.
  • Heat the oil in a heavy-bottomed straight-sided 12-inch ovenproof saute pan or Dutch oven with a tight-fitting lid over medium-high heat for 1 to 2 minutes. Drop 3 or 4 grains of rice into the oil; if the grains sizzle, the oil is ready. Add the rice and fry, stirring frequently, until the rice is light golden and translucent, 6 to 8 minutes. Reduce the heat to medium, add the garlic and seeded minced jalapenos, and cook, stirring constantly, until fragrant, about 1 1/2 minutes. Stir in the pureed tomato mixture, chicken broth, tomato paste, and salt. Increase the heat to medium-high and bring to a boil. Cover the pan and transfer to the oven. Bake until the liquid is absorbed and the rice is tender, 30 to 35 minutes, stirring well after 15 minutes.
  • Stir in the cilantro and reserved minced jalapeiio with seeds to taste. Serve immediately, passing the lime wedges separately.
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