55 min280.1 kcal

Mexican Rice

Name: Mexican Rice
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 12 PIECE tomatoes; 1 CUP long grain white rice; 3 TABLESPOON canola oil; 2 CLOVE minced garlic cloves; 1/3 CUP chicken broth; 4 TABLESPOON tomato paste; 2 TEASPOON salt; 1 BUNCH fresh cilantro; 1 1/2 PIECE lime

#Rice#Mexican#Lactose Free#Low Protein#Low Cholesterol

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.

Ingredients

12 PIECE tomatoes1 CUP long grain white rice3 TABLESPOON canola oil2 CLOVE minced garlic cloves1/3 CUP chicken broth4 TABLESPOON tomato paste2 TEASPOON salt1 BUNCH fresh cilantro1 1/2 PIECE lime

Procedure

Adjust rack to middle position and preheat oven to 350.
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.
Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
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.
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 I 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.
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.
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.

Nutritional values

Calories

280.1 kcal

Proteins

5.4 g

Carbohydrates

42.3 g

Fats

9.9 g

Saturated fats

0.9 g

Fiber

1.9 g

Sugar

2.6 g

Sodium

644.6 mg