Spicy Mexican Rice
Mexican Rice has the perfect blend of ingredients to make it a memorable addition to your Mexican-themed dinners
Ingredients
- 28 ounce can whole tomatoes, drained
- 1 medium onion, chopped
- 2 cups low sodium chicken broth
- 1 Tablespoon tomato paste
- 2 cups long grain rice
- ¼ cup vegetable oil
- 2 medium jalapeño peppers, seeded and minced
- 4 cloves garlic, minced
- 1 ½ teaspoons Kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 Tablespoon green onion tops or chives, diced for garnish (optional)
Instructions
- 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 ½ 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 with paper towel and lid and transfer to oven; bake until liquid is absorbed and rice is tender, 25 to 30 minutes, stirring well after 15 minutes. If necessary add additional liquid.
- Yield: 6 to 8 servings.
Nutrition
Calories: 263kcalCarbohydrates: 43gProtein: 5gFat: 7gSaturated Fat: 5gSodium: 614mgPotassium: 336mgFiber: 1gSugar: 3gVitamin A: 155IUVitamin C: 11.3mgCalcium: 52mgIron: 1.6mg
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