Categories: Mexican, Side Dishes
I am a big time fan of Mexican food. I can eat quesadillas, fajitas, queso and rice until my stomach wants to explode. I could probably eat this stuff everyday, but if I did, I’m sure my jeans would tell me to take a hike! One of my favorite things is Mexican rice, especially at this local Mexican joint. I’ve never found an adequate at-home replacement, and I thought I would give this a shot.
I’m so sad that this stuff turned out bland bland bland. I worked on this darn side dish on a work night, only to be disappointed. Maybe it needed more salt? Anyway, I will say it was dynamite when mixed with some carmelized onions and veggies that I cooked for the fajitas.
I don’t even know what went wrong (anyone have tips?), but the search continues….
EDIT: After making this again, I realized I must not have rinsed the rice long enough. The recipe turned out spectacular!
Source: Annie’s Eats (originally from Cooks Illustrated)
- 2 ripe tomatoes, cored and quartered
- 1 medium white onion, peeled, trimmed and quartered
- 2 cups long grain white rice
- 1/3 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 1/2 tsp. salt
- 1/2 cup minced fresh cilantro (optional)
- 1 lime, cut into wedges for serving
- 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).
- Place the rice in a large fine mesh strainer and rinse under cold running water until the water runs clear, about 1 1/2 minutes. Shake rice vigorously in strainer to remove all excess water.
- 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 1/2 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.