I have been wanting a recipe for rice to make for when we eat tacos or enchiladas or really anything Mexican. I found this recipe on Annie's Eats website (the one where Lisa discovered royal icing). This is a great dish. It makes a lot, but tastes like something from a restaurant. I made it this weekend to go with the Chicken Enchiladas on her website. Both recipe are a bit time consuming, but totally worth it. I made the rice first which worked out nicely. We are planning on having the leftovers tomorrow night with some stead.
Mexican Rice
Ingredients:
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
Directions:
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.
Stir in cilantro (if desired) and serve with lime wedges.
Source: adapted from Dinner and Dessert, originally from Cook’s Illustrated, September 2004
