Mexican Rice(ATK)
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
4 cups
- Serves:
- 6-8
ingredients
- 2 medium ripe tomatoes, cored and quartered (about 12 ounces)
- 1 medium onion, preferably white, peeled, trimmed of root end, and quartered
- 3 medium jalapeno chiles, removing the ribs and seeds from 2
- 2 cups long-grain white rice
- 1⁄3 cup canola oil
- 4 garlic cloves (med. minced or pressed through a garlic press about 4 teaspoons)
- 2 cups low sodium chicken broth
- 1 tablespoon tomato paste
- 1 1⁄2 teaspoons salt
- 1⁄2 cup fresh cilantro leaves, minced
- 1 lime, cut into wedges for serving
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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RECIPE SUBMITTED BY
Coppercloud
United States