Mexican Rice
The Ingredients
15 Ounces Ripe Tomatoes
1 Medium White Onion
3 Medium Jalepenos
2 Cups Long Grain White Rice
1/3 Cups Canola Oil
6 Cloves of Garlic
2 Cups of Chicken Broth
1 Tablespoon Tomato Paste
1+1/2 Teaspoons Salt
1/2 Cup Fresh Cilantro
1 Lime
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Heavy bottom pan with a tight fitting lid or a dutch oven
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Food processor
The Prep
This is another one of those meals that goes quickly once you get going, so it's worth doing the prep work ahead of time so that once it's cooking, there's no need to stop to chop.
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Core and slice the tomatoes and measure out 12 ounces fo tomatoes without the core
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Roughly Chop the onion
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Puree the tomato and onion in the food processor, set aside two cups of the mixture
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Remove ribs and seeds from all 3 jalepenos, mince two and set aside, finely chop the third and set aside
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Place the rice in a fine mesh strainer and rinse thuroughly with cold tap water, until the water runs clean. This ensures that the rice will be fuffy rather than sticky. It should take 4-6 minutes.
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Mince the cilantro and set aside
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Mince or press the garlic
The How-To
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Preheat oven to 350*F, and make sure rack is in middle position.
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Heat the calona oil in the heavy bottomed sautee pan or Dutch oven over medium-high heat for about 2 minutes.
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Test the oil heat by dropping in a piece of rice, if it sizzles, the oil is ready. Reduce heat to medium. Add the rice to the oil and cook for 5-8 minutes until the rice is golden. Stir Frequently.
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Add garlic and 2 minced jalepenos, stir until fragrant, about 2 minutes.
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Stir in chicken broth, pureed mixture, tomato paste, and salt. Increase heat to medium-high and bring to a boil.
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Cover pan or Dutch oven tightly and transfer to oven.
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After 15 minutes, stir well, replace lid, and cook for another 20 minutes. (total oven time: 35 minutes)
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Remove from oven, stir in cilantro and remaining jalepeno.
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Serve sith sliced lime