Authentic Mexican Rice

For a LONG time I’ve been a lover of all foods Mexican….except rice.  It wasn’t until we went to Mexico and had real Mexican rice that I began to like it.  The packages we get here just aren’t the same.  My husband found this recipe online and thought “I” might like it…as it turns out I actually did.  It reminds me very much of the rice we had in Mexico.  Peas and carrots could be added to make it even more “authentic”.

There are several steps to making it and longer cooking time is needed, so planning ahead is a must.

Here’s the Recipe:

(Ingredients listed in printable recipe at bottom)

Rinse rice in a mesh strainer under running water until water runs clear – about 5 minutes (This step is very important – it rinses away the starch and keeps rice from being sticky)

Remove excess water by shaking or allowing to stand in strainer for a few minutes

Preheat oven to 350 degrees

In a blender or food processor, combine onion and tomatoes

Measure exactly 2 cups (1 can of tomatoes and 1 small onion should be right at 2 cups if it’s a little less just add a little extra chicken broth)

Add 2 cups chicken broth to tomatoes and stir

Remove seeds and ribs from jalapeno and finely chop

Heat oil in dutch oven over medium high heat and add rice

Fry until light golden and translucent – about 6-8 minutes

Reduce heat to medium and add garlic and pepper

Cook, stirring constantly, about 1 1/2 minutes longer

Stir in broth-tomato mixture and salt

Increase heat and bring to a boil

Cover pan with lid and transfer to hot oven

Bake 15 minutes then remove from oven and stir

Return to oven, with lid, and cook 20 more minutes or until all liquid is absorbed 

Serve with more jalapenos and chopped cilantro if desired

This makes a A LOT of rice so it’s great for serving a crowd.

Mexican Rice

2013-09-18 00:05:02

Serves 10

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Prep Time

20 min

Cook Time

35 min

Total Time

1 hr

Prep Time

20 min

Cook Time

35 min

Total Time

1 hr

Ingredients

1. 1 can dice tomatoes
2. 1 small onion
3. 1 jalapeno pepper - chopped and seeded
4. 2 cups long grain white rice - rinsed
5. 1/3 cup canola oil (or other oil that can withstand high heat)
6. 4 cloves minced garlic - or 2 teaspoons minced garlic in jar
7. 2 cups chicken broth (if making your own with bullion cubes omit salt)
8. 1 1/2 teaspoon salt

Optional

1. chopped cilantro
2. lime slices

Instructions

1. Preheat oven to 350 degrees
2. In food processor or blender process onion and tomatoes
3. Measure exactly 2 cups
4. Add 2 cups chicken broth to tomatoes and stir
5. Remove seeds and ribs from jalapeno and finely chop
6. Rinse rice in a mesh strainer under running water until water runs clear - about 5 minutes
7. Remove excess water by shaking or allowing to stand in strainer for a few minutes
8. Heat oil in dutch oven over medium high heat and add rice
9. Fry until light golden and translucent - about 6-8 minutes
10. Reduce heat to medium and add garlic and pepper
11. Cook, stirring constantly, about 1 1/2 minutes longer
12. Stir in broth-tomato mixture and salt
13. Increase heat and bring to a boil
14. Cover pan with lid and transfer to hot oven
15. Bake 15 minutes then remove from oven and stir
16. Return to oven, with lid, and cook 20 more minutes or until all liquid is absorbed
17. Serve with more jalapenos and chopped cilantro if desired

Notes

1. 1 can of tomatoes and 1 small onion should be right at 2 cups if it's a little less just add a little extra chicken broth
2. The original recipe calls for 3 chopped jalapenos but I only use one large
3. Rinsing the rice is very important - it washes away the starch and keeps rice from being sticky
4. This easily serves 8-10 people

O Taste and See https://otasteandseeblog.com/