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!
Mexican Rice has the perfect blend of ingredients to make it a memorable addition to your Cinco de Mayo celebration.
- 28 ounce can whole tomatoes, drained
- 1 medium onion peeled, trimmed of root end and quartered
- 2 cups low sodium chicken broth
- 1 Tablespoon tomato paste
- 2 cups long grain rice
- 1/4 cup vegetable oil
- 2 medium jalapeño peppers seeded and minced
- 4 cloves garlic minced
- 1 1/2 teaspoons Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 Tablespoon green onion tops diced for garnish (optional)
- Preheat oven to 350° F.
- Purée tomatoes and onion in blender until smooth, about 15 seconds. Transfer mixture to liquid measuring cup; you should have 2 cups (if necessary spoon off excess so that the volume equals 2 cups, or add some water so that the volume equals 2 cups). Set aside.
- Mix tomato paste with chicken broth. Set aside.
- Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1½ minutes. Shake rice vigorously in strainer to remove all excess water.
Heat oil in heavy-bottomed oven safe 12-inch skillet with a tight fitting lid over medium-high heat, 1 to 2 minutes. Drop 3 or 4 grains of rice in oil; if grains sizzle, oil is ready. Add rice and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes. Reduce heat to medium, add garlic and seeded minced jalapeños; cook, stirring constantly, until fragrant, about 1 1/2 minutes. Stir in pureed tomatoes and onions, chicken broth, tomato paste, salt and pepper; increase heat to medium-high and bring to boil. Cover pan and transfer to oven; bake until liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes. If necessary add additional liquid. Yield: 6 to 8 servings.