Friday, February 4, 2011
Best Homemade Mexican Rice
Hey everyone! I am blogging in the midst of the Houston ice storm... I know I know many of you experience things a lot worse but you should see the news here...freeways closing...the whole enchilada...speaking of enchiladas the side dish I have for yall today is definitely a keeper. My mom has always said that she couldn't find a recipe that tastes like "restaurant mexican rice." That is until I found this one :) I found it on Annies Eats and have made it on multiple occasions since. Did I mention that it is easy?! Enough of my rambling, let's get along with the recipe. Tasty cooking from the Splendid Kitchen!
2 Ripe Tomatoes, cored and quartered
1 medium White Onion, peeled, trimmed and quartered
2 cups Long Grain White Rice
⅓ cup Canola Oil
4 Cloves Garlic, minced or pressed through a garlic press
3 medium Jalapenos, ribbed, seeded and minced
2 cups Low-Sodium Chicken Broth
1 Tbsp Tomato Paste
1 ½ tsp Salt
½ cup Minced Fresh Cilantro (Optional)
1 Lime, cut into wedges for serving
Begin by pre-heating your oven to 350 degrees and be sure to move the rack to the middle. Now grab your blender and put the tomatoes and onions and process until it becomes a liquid. It will take a minute but if you give it a few shakes it will all mix together. Here is what is weird, this mixture will now look like a smoothie but trust me...if you smell it you will quickly KNOW that it is not a smoothie. Also when it is all mixed together pour it into a measuring cup and it should equal 2 cups, if not just add water until it reaches it.
In a large pot heat up oil on high for about 1-2 minutes. Then add the rice and cook about 6-8 minutes until it is golden brown.
Reduce the heat to medium and add the garlic and minced jalapenos. Cook stirring constantly for about a minute and a half.
Time to add your "smoothie mixture", chicken broth, tomato paste, and salt. At this time bring your heat to medium-high, bring to a boil and cover.
At this point you can transfer the rice to an oven safe dish if your pot is not. Once transferred, cook in oven for 30-35 minutes. Stir after 15 minutes. When it is all done add cilantro if you like and limes (I didnt use limes but it is totally up to you)
And that is all there is to it! Make this and let me know what you think. So far I have only gotten rave reviews. Until next time, from the Splendid Kitchen Enjoy!!!!
Preheat the oven to 350 degrees F and move a rack to the middle position. Process tomatoes and onions in the food processor until smooth and thoroughly pureed, about 15 seconds, scraping down the bowl if necessary. Transfer the mixture a liquid measuring cup; you should have 2 cups (if necessary, spoon off excess or add water so that the volume equals 2 cups).
Heat the oil in a heavy-bottomed oven-safe Dutch oven or straight-sided sauté pan with a tight-fitting lid over medium-high heat, 1 to 2 minutes. Add the rice and fry, stirring frequently, until it is golden and translucent, 6 to 8 minutes. Reduce the heat to medium; add the garlic and minced jalapenos; cook, stirring constantly, until fragrant, about 1 ½ minutes. Stir in pureed tomatoes and onions, chicken broth, tomato paste and salt; increase heat to medium-high and bring to a boil. Cover the pan an transfer to the oven; bake until the liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.
Stir in cilantro (if desired) and serve with lime wedges.