This here is my absolute favorite Mexican Rice recipe, it turns out perfect every time and I always make extra to freeze for later meals. The rice smells amazing while its being cooked but at the end when you throw in the fresh cilantro and jalapenos and a squeeze of lime juice, the flavor goes over the top! A must try! I’m sure you will also add this recipe to your regular rotation!
I usually make this rice with black beans, pico de gallo, guacamole and carne asada!
- 12 ozs tomatoes, very ripe and cored
- 1 medium white onion
- 3 medium jalapenos
- 2 cups long grain white rice (I used brown)
- 1⁄3 cup canola oil
- 4 minced garlic cloves
- 2 cups chicken broth
- 1 tablespoon tomato paste (may omit if using canned tomatoes)
- 1 tsp tomato and chicken bouillon (optional)
- 1 1⁄2 teaspoons salt
- 1⁄2 cup fresh cilantro, minced
- 1 lime
- Adjust rack to middle position and preheat oven to 350.
- 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.
- Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
- 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.
- Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight-fitting lid over low-medium heat about 2 minutes.( I just used a regular frying pan and transferred to a glass dish covered tightly with foil). 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.
- Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 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. ( I didn’t have an oven safe pan so i transferred rice mixture to a baking dish tightly covered in foil)
- Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
- Edited 8-15-08: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through