Mexican Rice

Mexican Rice
Yield
6servings
Yield
6servings
Mexican Rice
Yield
6servings
Yield
6servings
Ingredients
  • 2each tomatoescored and quartered
  • 1medium white oniontrimmed and quartered
  • 2each jalapeño chiles
  • 2cups long-grain rice
  • 1/3cup canola oil
  • 4cloves garlicminced
  • 2cups chicken stock
  • 1tablespoon tomato paste
  • 1tablespoons coarse salt
  • 1/2cup cilantro leavesminced
  • 1each limecut into wedges for serving
  • 1each avocadosliced into wedges
Yield:
Instructions
  1. Adjust oven rack to middle position and heat oven to 350˚F degrees.
  2. Process tomatoes and onion in food processor until smooth and thoroughly pureed, about 15 seconds.
  3. Transfer mixture to liquid measuring cup; you should have 2 cups (remove any excess so that volume equals 2 cups).
  4. Remove ribs and seeds from 2 jalapeños and discard; mince flesh and set aside.
  5. Mince remaining jalapeno, including ribs and seeds; set aside.
  6. Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1 1/2 minutes.
  7. Shake rice vigorously in strainer to remove all excess water.
  8. Heat oil in heavy-bottomed 12-inch straight-sided sauté pan or Dutch oven with tight-fitting lid over medium-high heat, 1 to 2 minutes.
  9. Drop 3 or 4 grains rice in oil; if grains sizzle, oil is ready.
  10. Add rice and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes.
  11. Reduce heat to medium, add garlic and seeded minced jalapeños; cook, stirring constantly, until fragrant, about 1 1/2 minutes.
  12. Stir in pureed tomatoes and onions, chicken broth, tomato paste, and salt; increase heat to medium-high and bring to boil.
  13. Cover pan and transfer to oven; bake until liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.
  14. Stir in cilantro and reserved minced jalapeño with seeds to taste.
  15. Garnish with a lime wedge and avocado slices.
  16. Serve immediately.