Mexican Rice

Mexican Rice
2 roma tomatoes, trimmed and quartered
1 medium onion, peeled, trimmed and quartered
2 cups long grain white rice, rinsed and drained well
1/3 cup canola or vegetable oil
4 cloves garlic, minced or pressed through a garlic press
3 medium jalapenos, ribbed, seeded and minced
2 cups chicken broth
1 Tbs tomato paste
1 1/2 tsp salt
Preheat the oven to 350F.
In a blender or food processor, blend the onion and tomato into a smooth puree. Transfer the puree into a measuring cup. You should have 2 cups of liquid. If not, make up the extra with water. If you have too much, spoon out extra.
Heat oil in a large straight sided saute pan with a tight-fitting lid over medium-high heat until hot, about 2 minutes. Add rice and fry until translucent and golden. Reduce heat to medium and add garlic and jalapenos. Saute until jalapenos are softened and garlic is fragrant, about 2 minutes. Stir in pureed tomatoes and onions, chicken broth, tomato paste and salt. Bring to a boil. Cover the pan with the lid and place in the oven for 30-35 minutes, stirring after 15 minutes, until all liquid is absorbed and rice is fluffy. Serve warm.

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