By far, this has become our family’s favorite Mexican rice recipe; you can serve it as is or alongside chicken enchiladas, tacos or burritos. We even love it as a main dish with fry eggs on top.
Mexican Rice
Prep time
Cook time
Total time
Author: Belmondo Foods
Recipe type: Side Dish
Cuisine: Mexican
Serves: 4-6 servings
Ingredients
- 9 oz. ripe tomatoes diced
- 8 oz. onion diced (Spanish or yellow)
- ¾ medium jalapeno minced (add more if you prefer it spicier)
- 2 cups white rice
- 4 tablespoons of avocado or Safflower oil
- 3 minced garlic cloves
- 2 cup of chicken broth
- 1¼ teaspoons salt
- 1 hand full of fresh cilantro minced
- 1 lime cut in wedges
Instructions
- Adjust rack to middle position and preheat oven to 350 ˚F
- Puree in a blender tomato and onion until thoroughly smooth
- Measure 2 cups of the tomato puree and set aside. If you find that you have less than 2 cups, simply add enough canned tomato sauce to make up the difference
- Remove ribs and seeds from jalapeno and discard. Mince flesh and set aside
- Rinse rice under cold water until water runs clear
- Strain using a mesh strainer, removing excess water
- Heat oil in heavy bottomed oven-safe 12 inch straight sided sauté pan or Dutch oven over medium heat about 2 minutes
- Add rice and fry stirring until rice is light golden, about 6 minutes
- Add garlic and minced jalapeno and cook, stirring constantly until fragrant, about 2 minutes
- Stir in broth, pureed tomato, and salt
- Increase heat to medium high, and bring to a boil
- Cover pan and transfer to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes Stir well after 15 minutes in the oven
- Before serving stir in cilantro, minced jalapeno (optional) to taste, and pass lime wedges separately
Notes
When the rice is cooked and cooled fluff using a fork
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