Mexican Rice Recipe
Mexican Rice with rich tomato and onion flavor, vibrant cilantro, and a gentle heat from jalapeños, perfectly balanced with a hint of lime.
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.