Mexican Rice Recipe
This is just like a good Mexican restaurant rice. Everything is pureed and cooked in.
There are no chunks of anything... just dry fluffy rice with all the seasonings and just the tiniest hint of a tomato flavor
I . will throw away all of my Mexican rice recipes- this is the one I have been looking for, for years
- 12 ounces tomatoes, very ripe and cored
- 1 medium white onion
- 3 medium jalapenos (this is to taste)
- 2 cups long grain white rice
- 1/3 cup canola oil
- 4 minced garlic cloves (or less)
- 2 cups chicken broth
- 1 tablespoon tomato paste
- 1 1/2 teaspoons salt
- 1/2 cup fresh cilantro, minced
- 1 fresh lime
Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve
exactly 2 cups. Discard excess.
Shake rice vigorously to remove excess water.
minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) 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.
Stir in broth, pureed mixture,tomato paste, 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.