Ingredients
-
12
-
1
-
3
-
2
-
1/3
-
4
-
2
-
1
-
1 1/2
-
1/2
-
-
-
-
-
Directions
Mexican Rice,Are you craving that great Mexican rice from your favorite taco stand? Here it is. This is just like a good Mexican restaurant rice. Many recipes taste good… but the texture just isn’t right. You know how it is… you have prepared scores of Mexican rice recipes but always have been disappointed. It may be delicious but kinda “gloopy and wet.” Try this. Everything is pureed and cooked in. There are no chunks of anything… just dry fluffy rice with all the seasonings and just the tiniest hint of a tomato flavor. I will throw away all of my Mexican rice recipes- this is the one I have been looking for for years! I don’t own a rice cooker but some people have had disappointing results using one. You will also need to adjust your cooking time if you want to use brown rice. I recommend following the cooking instructions as directed. Proceed at your own peril if you stray. Enjoy.,My family is from Mexico and want to share my Moms trick to fluffy, unsticky rice. She never rinsed the rice but rather after slightly browning the rice with the onion and/or garlic and adding the cooking liquid, she would squeeze a little lemon juice into the pot then cover and cook as desired. I always do this when making rice and the times I have forgotten the lemon juice, the rice is sticky.,We LOVE this Mexican rice! Delicious gluten-free option that goes well with any kind of Mexican food. I have four small children and have been making this rice for 8 years. My time is always limited though, so I cheat (even though it’s not quite as amazing as it could be, I’m sure). Instead of using fresh jalapeos and tomatoes etc, use a can or rotell tomatoes blended up with an onion until I get 2 cups worth of juice and then follow the rest of the recipe–leaving out the jalapeos and other tomatoes/paste etc. This works better for my kids and their spice tolerance, and my time limitations. When I have oven space, I cook it in the oven, otherwise I’ll cover the rice once it’s boiling and turn it to low for 20 minutes. I like the texture better cooked in the oven, but when I have enchiladas cooking in the oven already, I just finish the rice on the stovetop and it still turns out. Thank you SO MUCH for the wonderful recipe that has been serving my family and friends well for 8 years!
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Steps
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1
Done
|
Adjust Rack to Middle Position and Preheat Oven to 350. |
|
2
Done
|
Process Tomato and Onion in Processor or Blender Until Pureed and Thoroughly Smooth. Transfer Mixture to Measuring Cup and Reserve Exactly 2 Cups. Discard Excess. |
|
3
Done
|
Remove Ribs and Seeds from 2 Jalapenos and Discard. Mince Flesh and Set Aside. Mince Remaining Jalapeno. Set Aside. |
|
4
Done
|
Place Rice in a Fine Mesh Strainer and Rinse Under Cold Running Water Until Water Runs Clear- About 1 1/2 Minutes.shake Rice Vigorously to Remove Excess Water.this Step Removes the Starch from the Rice So It Will not Stick. If You Omit This Step Your Rice Will not Be Dry and Fluffy. |
|
5
Done
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Heat Oil in Heavy Bottomed Ovensafe 12 Inch Straight Sided Sautee Pan or Dutch Oven With Tight Fitting Lid Over Low-Medium Heat About 2 Minutes. (the Recipe Is Very Specific About This but used a 10 Inch Dutch Oven and It Worked Out Fine.) Drop a Few Rice Grains in and If They Sizzle Then It Is Ready. Add Rice and Fry Stirring Until Rice Is Light Golden and Translucent, About 6-8 Minutes. Be Careful That the Oil Doesn't Get Too Hot Too Fast or the Oil Will Splatter. |
|
6
Done
|
Reduce Heat to Medium, Add Garlic and 2 Minced Jalapenos and Cook , Stirring Constantly Until Fragrant, About 1 1/2 Minutes. |
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7
Done
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Stir in Broth, Pureed Mixture,Tomato Paste, and Salt. Increase Heat to Medium High, and Bring to a Boil. |
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8
Done
|
Cover Pan and Transfer Pan to Oven to Bake Until Liquid Is Absorbed and Rice Is Tender, 30-35 Minutes.stir Well After 15 Minutes. |
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9
Done
|
Stir in Cilantro, Minced Jalapeno to Taste, and Pass Lime Wedges Separately. |
|
10
Done
|
Edited to Add 6-15-05: If You Can't Get Good Fresh Tomatoes You Are Better Off Using Canned Tomatoes. Don't Use Those Awful Hard and Underipe Tomatoes That Are at Most Supermarket Chains. Just Be Sure That the Processed Tomatoes and the One Onion Equals 2 Cups. One the Other Hand- If You Find That After Processing Your Tomatoes and Onions That You Have Less Than 2 Cups- Simply Add Enough Bottled Salsa to Make Up the Difference. |
