Tuesday, September 18, 2012

Mexican Rice


I love rice dishes; like a lot.
I've been known to just order a plate of mexican rice and eat it with chips when we go out.
Yeah, I'm weird.

I found this recipe on pinterest and I figure it couldn't hurt to try it, but I didn't have that high of hopes. Well I am very happy to report I was so wrong! Just as delicious as any mexican restaurant.



Mexican Rice
Ingredients:
2 ripe tomatoes, cored and quartered
1 medium white onion, peeled, trimmed and quartered
2 cups long grain white rice
1/3 cup canola oil
4 cloves garlic, minced or pressed through a garlic press
3 medium jalapenos, ribbed, seeded and minced
2 cups low-sodium chicken broth
1 tbsp. tomato paste
1 1/2 tsp. salt
1/2 cup minced fresh cilantro (optional)
1 lime, cut into wedges for serving
Directions:
Preheat the oven to 350 degrees F and move a rack to the middle position.  Process tomatoes and onions in the food processor until smooth and thoroughly pureed, about 15 seconds, scraping down the bowl if necessary.  Transfer the mixture a liquid measuring cup; you should have 2 cups (if necessary, spoon off excess or add water so that the volume equals 2 cups). Place the rice in a large fine mesh strainer and rinse under cold running water until the water runs clear, about 1 1/2 minutes.  Shake rice vigorously in strainer to remove all excess water. Heat the oil in a heavy-bottomed oven-safe Dutch oven or straight-sided sauté pan with a tight-fitting lid over medium-high heat, 1 to 2 minutes.  Add the rice and fry, stirring frequently, until it is golden and translucent, 6 to 8 minutes.  Reduce the heat to medium; add the garlic and minced jalapenos; cook, stirring constantly, until fragrant, about 1 1/2 minutes.  Stir in pureed tomatoes and onions, chicken broth, tomato paste and salt; increase heat to medium-high and bring to a boil.  Cover the pan an transfer to the oven; bake until the liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.



Stir in cilantro (if desired) and serve with lime wedges.  



3 comments:

  1. I'll bet that would be super yummy with black beans added in...on top of chips, wrapped in a tortilla, in a soup with some chicken broth...

    Yum!

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  2. This looks amazing! I might have to try this one, looks up my alley! Cute blog...thanks for sharing!
    ~Stephanie
    www.neverthesamespicetwice.com

    ReplyDelete