Wednesday, May 28, 2014

What's For Dinner Wednesday: Oven Baked Mexican Rice

{Oven Baked Mexican Rice}



I have been searching for a great Mexican Rice recipe to rival those at my favorite Mexican restaurants for years.  Time after time other recipes left me with soggy rice, rice that was too spicy or too sticky or very dry.  THIS RECIPE is amazing.  It is tasty and has just the right texture for my liking.  It makes quite a bit with minimal effort.  A great addition to any fiesta!  Super in burritos or as a side to enchiladas or tacos.

Oven Baked Mexican Rice
Ingredients:

12 ounces tomatoes canned or fresh (if fresh remove seeds and core and add 1 TBS tomato paste)
1 medium white onion
3 medium jalapenos
2 cups long grain white rice
1/3 cup canola oil
4 minced garlic cloves
2 cups chicken broth
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
1 lime



Directions:


  • 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 dutch oven or other high sided cast iron stew pot. 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 pot and transfer pot 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

{Quotes to Cook By}


“I like rice. Rice is great if you're hungry and want 2000 of something. ” 

“A simple act of kindness the size of a rice grain can weigh as heavy as a mountain.”
― Feroz Bham




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