Ingredients
- 2 ripe tomatoes (about 12 ounces), cored and quartered
- 1 medium white onion, quartered
- 2 medium jalapeño chiles
- 2 cups long-grain white rice
- 4 tablespoons vegetable oil
- 4 garlic cloves, minced
- 2 cups low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon kosher salt
- 1/2 cup minced fresh cilantro
- 1 lime, cut into wedges
Important Cooking Tips
Jalapeño spiciness can differ significantly. To control the heat, we suggest removing the ribs and seeds from the peppers used in the rice as they house most of the heat. Use a 12-inch oven-safe pot to ensure even cooking.
The pot’s diameter is crucial rather than its depth. Either a straight-sided sauté pan or a Dutch oven will work well. Ensure it has a tight-fitting, oven-safe lid. You may use chicken broth instead of vegetable broth for a deeper flavor.
Preheat Oven and Prepare Ingredients
Set the oven to preheat at 350°F. Position the oven rack in the middle.
In a food processor, blend the tomatoes and onion until smooth, about 15 seconds. Pour the mixture into a liquid measuring cup, adjusting to 2 cups by removing any excess liquid if necessary.
Deseed and remove the ribs from two jalapeños, mince the flesh, and keep them aside. Mince the remaining jalapeño, including its ribs and seeds, and keep it separate.
Rinse the Rice Thoroughly
Rinse the rice in a fine-mesh strainer under cold running water until the water runs clear, which should take about 1½ minutes. Shake well to remove any excess water.
Stovetop Cooking for the Rice
Heat the vegetable oil in a 12-inch oven-safe sauté pan or Dutch oven over medium-high heat for 1 to 2 minutes.
To test if the oil is ready, drop in a few grains of rice—if they sizzle, the oil is hot enough. Add the rice and cook, stirring frequently, until it turns golden and translucent, which should take about 6 to 8 minutes.
Reduce the heat to medium. Add the garlic and seeded minced jalapeños, stirring constantly, until fragrant, around 1½ minutes.
Add Liquids and Bake
Mix in the tomato-onion puree, chicken broth, tomato paste, and salt. Increase the heat to medium-high and bring the mixture to a boil.
Once boiling, cover the pan or pot and transfer it to the oven.
Bake until the liquid is absorbed and the rice is tender, around 30 to 35 minutes. Remember to stir well about 15 minutes through.
Finish and Serve
Stir in the minced cilantro and the reserved jalapeño with seeds, adjusting to taste.
Serve the rice accompanied by lime wedges.
Mexican Rice Recipe
Ingredients
- 2 ripe tomatoes about 12 ounces, cored and quartered
- 1 medium white onion quartered
- 2 medium jalapeño chiles
- 2 cups long-grain white rice
- 4 tablespoons vegetable oil
- 4 garlic cloves minced
- 2 cups low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon kosher salt
- 1/2 cup minced fresh cilantro
- 1 lime cut into wedges
Instructions
- Set oven to 350°F, rack in the middle.
- Blend tomatoes and onion in a food processor until smooth. Make 2 cups.
- Deseed and mince two jalapeños, set aside; mince one with seeds, set separately.
- Rinse rice under cold water until clear, about 1.5 mins. Drain well.
- Heat olive oil in a 12-inch oven-safe pan over medium-high until a few grains of rice sizzle.
- Add rice, cook stirring until golden, 6-8 mins.
- Reduce heat to medium, add garlic and seeded jalapeños, stir until fragrant, 1.5 mins.
- Add tomato-onion puree, broth, tomato paste, and salt. Bring to boil.
- Cover pan, transfer to oven, bake 30-35 mins, stir well at 15 mins.
- Stir in cilantro and reserved jalapeño with seeds.
- Serve with lime wedges.