Mexican Rice (Arroz a La Mexicana) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Ingredients:
2 medium ripe tomatoes, cored and quartered (about 12 oz.) |
1 medium white onion, peeled, trimmed, and quartered |
3 medium jalapeno chiles, 2 halved with ribs and seeds removed, 1 minced with ribs and seeds |
1/3 cup vegetable oil |
2 cups long-grain white rice, rinsed |
3 medium garlic cloves, minced (about 4 tsp.) |
2 cups low sodium chicken broth |
1 tablespoon tomato paste |
1 1/2 teaspoons salt |
1/2 cup minced fresh cilantro leaves |
1 lime, cut into wedges for serving |
Directions:
1. Adjust an oven rack to the middle position and heat the oven to 350°F.
2. Process the tomatoes and onion in a food processor until smooth and thoroughly pureed, about 15 seconds, scraping down the bowl if necessary.
3. Transfer the mixture to a liquid measuring cup; you should have 2 cups. If necessary, spoon off and discard any excess.
4. Heat the oil in a large, heavy-bottomed, oven-safe straight-sided saute pan or Dutch oven with a tight-fitting lid over medium-high heat for 1 to 2 minutes.
5. Drop 3 or 4 grains of rinsed rice in the oil; if they sizzle, the oil is ready.
6. Add rice and cook, stirring frequently, until the rice is light golden and translucent, 6 to 8 minutes.
7. Reduce the heat to medium, stir in the garlic and seeded minced jalapenos, and cook, stirring constantly, until fragrant, about 1 1/2 minutes.
8. Stir in the pureed tomatoes and onion, chicken broth, tomato paste, and salt.
9. Increase the heat to medium-high and bring to a boil.
10. Cover, transfer to oven, and bake until the liquid is absorbed and rice is tender, 30-35 minutes. Stir well halfway through cooking time.
11. Stir in cilantro and reserved minced jalapeno with ribs and seeds to taste.
12. Serve immediately.
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