mexican rice

Name: Mexican Rice
Yield: 4
Cuisine: Mexican
Ingredients: 12 ounce(s) tomatoes; 1 - medium onion; 3 - medium jalepenos; 2 cup(s) long grain rice, uncooked; 1/3 cup(s) canola oil; 1 - lime; 4 - minced garlic cloves; 2 cup(s) chicken broth; 1 tablespoon(s) tomato paste; 1 1/2 teaspoon(s) salt; 1/2 cup(s) fresh cilantro

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113 Pinches 1 Photo

D Courtney

Ames, IA

Updated on Jul 28, 2011

Authentic. Posting here to have on hand :)

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yield 4 serving(s)

Ingredients

12 ounces tomatoes
1 - medium onion
3 - medium jalepenos
2 cups long grain rice, uncooked
1/3 cup canola oil
1 - lime
4 - minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste
1 1/2 teaspoons salt
1/2 cup fresh cilantro

How To Make mexican rice

Step 1

Heat oven to 350 degrees. Process/blend tomatoes and chopped onion to make a total of 2 cups. Mince the jalepenos. Rinse rice in cold water. Heat oil in a dutch oven or deep cast iron skillet. Stir fry the rice for 6-8 minutes, making sure it does not burn. Add the minced garlic and 2 chopped jalepenos. Stir in broth, pureed tomato mixture, tomato paste, and salt. Heat to boiling. Cover the pan and bake in the oven for 30-35 minutes. Stir after 15 minutes. Remove and stir in the cilantro, the other chopped jalepeno, and place the lime in wedges on the top.
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