Are you craving that great Mexican rice from your favorite taco stand? Here it is. This is just like a good Mexican restaurant rice. Many recipes taste good... but the texture just isn't right. You know how it is... you have prepared scores of Mexican rice recipes but always have been disappointed. It may be delicious but kinda "gloopy and wet."
Ingredients
12 ounces tomatoes, very ripe and cored
1 medium white onion
3 medium jalapenos
2 cups long grain white rice
1⁄3 cup canola oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste(may omit if using canned tomatoes)
1 1⁄2 teaspoons salt
1⁄2 cup fresh cilantro, minced
1 lime
Preparation
1. Adjust rack to middle position and preheat oven to 350.
2. 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.
3. Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
4. 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.
5. Heat oil in heavy bottomed oven safe 12 inch straight sided sauté pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch ditch 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. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
6. Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
7. Stir in broth, pureed mixture, tomato paste, and salt. Increase heat to medium high, and bring to a boil.
8. 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.
9. Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
Ingredients
12 ounces tomatoes, very ripe and cored
1 medium white onion
3 medium jalapenos
2 cups long grain white rice
1⁄3 cup canola oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste(may omit if using canned tomatoes)
1 1⁄2 teaspoons salt
1⁄2 cup fresh cilantro, minced
1 lime
Preparation
1. Adjust rack to middle position and preheat oven to 350.
2. 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.
3. Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
4. 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.
5. Heat oil in heavy bottomed oven safe 12 inch straight sided sauté pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch ditch 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. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
6. Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
7. Stir in broth, pureed mixture, tomato paste, and salt. Increase heat to medium high, and bring to a boil.
8. 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.
9. Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
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