mexican rice
Mexican rice


  • 12 ounces tomatoes, very ripe and cored;
  • 1 medium white onion;
  • 3 medium jalapenos;
  • 2 cups long grain white rice;
  • 1/3 cup canola oil;
  • 4 minced garlic cloves;
  • 2 cups chicken broth;
  • 1 Tbsp tomato paste;
  • 1-1/2 tsp salt;
  • 1/2 cup fresh cilantro, minced;
  • 1 lime.

Preheat oven to 350º. Puree tomato and onion. Mince remaining jalapeno. Cook rice and set aside. Heat oil sauté pan, 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. Reduce heat to medium, add garlic and 2 minced jalapenos and cook, stirring constantly until fragrant, about 1-1/2 minutes. Stir in broth, pureed mixture, tomato paste, and salt. Increase heat to medium high, and bring to a boil. 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. Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.

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