Ingredients for Mexican Rice:
I used the following ingredients: Canned whole tomatoes, onion, low sodium chicken broth, tomato paste, vegetable oil, rice, jalapeño peppers, garlic, salt, and freshly ground black pepper.
Preparing the Ingredients for the Mexican Rice:
Unlike a lot of recipes, the prep time for this Mexican Rice is minimal. First, I drained the canned tomatoes, and placed them into a blender. Then I peeled and quartered the onion quartered the onion, and added it to the blender. Next, I puréed both the tomato and onion until they were smooth.
For the recipe, I needed two cups of the puréed tomato mixture. I set the remainder aside for later use if needed.
I placed the rice in a wire mesh strainer. Then, I rinsed it under cold water for a minute or two to remove as much of the starch as possible, and allowed it to drain. For the remaining prep, I mixed the tomato paste with the chicken broth, and seeded and diced the jalapeño peppers.
Cooking the Mexican Rice:
The cooking process is pretty much minimal as well. First, I heated the oil over medium high heat in an oven-proof 12-inch skillet with a lid. When the oil was hot, I added the rice and cooked it for 7 to 8 minutes until it startsed to brown lightly.
Next, I added the diced jalapeño peppers and minced garlic to the rice and cooked them for a minute or two until they were fragrant.
Then I added the tomato purée mixture to the rice, followed by the addition of the chicken broth mixture, salt and pepper.
After a quick stir, I covered the rice and it put into a preheated 350° F oven for about 15 minutes. After 15 minutes, I gave the rice a quick stir, covered it, and cooked it in the oven for another 15 minutes. I ended up with a spicy and perfectly seasoned Mexican Rice fit for my Cinco do Mayo celebration. Yum!