Mexican
Rice
TOTAL TIME
55mins
PREP 20 MINS
COOK 35 MINS
Are you craving that
great Mexican rice from your favorite taco stand? Here it is. This is just like
a good Mexican restaurant rice. Many recipes taste good... but the texture just
isn't right. You know how it is... you have prepared scores of Mexican rice
recipes but always have been disappointed. It may be delicious but kinda "gloopy
and wet." Try this. Everything is pureed and cooked in. There are no
chunks of anything... just dry fluffy rice with all the seasonings and just the
tiniest hint of a tomato flavor. I will throw away all of my Mexican rice
recipes- this is the one I have been looking for for years! I don't own a rice
cooker but some people have had disappointing results using one. You will also
need to adjust your cooking time if you want to use brown rice. I recommend
following the cooking instructions as directed. Proceed at your own peril if
you stray. Enjoy.
INGREDIENTS Nutrition
SERVINGS 8-10 UNITS US
- 12ounces tomatoes, very ripe and cored
- 1medium white onion
- 3medium jalapenos
- 2cups long grain white rice
- 1⁄3cup canola oil
- 4minced garlic cloves
- 2cups chicken broth
- 1tablespoon tomato paste (may omit if using canned tomatoes)
- 1 1⁄2teaspoons salt
- 1⁄2cup fresh cilantro, minced
- 1lime
DIRECTIONS
1.
Adjust rack to middle position and preheat oven to 350.
2.
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.
3.
Remove ribs and seeds from 2 jalapenos and discard. Mince flesh
and set aside. Mince remaining jalapeno. Set aside.
4.
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.
5.
Heat oil in heavy bottomed ovensafe 12 inch straight sided
sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2
minutes. (The recipe is very specific about this but I used a 10 inch dutch
oven and it worked out fine.) 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.
6.
Reduce heat to medium, add garlic and 2 minced jalapenos and
cook , stirring constantly until fragrant, about 1 1/2 minutes.
7.
Stir in broth, pureed mixture,tomato paste, and salt. Increase
heat to medium high, and bring to a boil.
8.
Cover pan and transfer pan to oven to bake until liquid is
absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
9.
Stir in cilantro, minced jalapeno to taste, and pass lime wedges
separately.
10.
Edited to add 6-15-05: If you can't get good fresh tomatoes you
are better off using canned tomatoes. Don't use those awful hard and underipe
tomatoes that are at most supermarket chains. Just be sure that the processed
tomatoes and the one onion equals 2 cups. One the other hand- if you find that
after processing your tomatoes and onions that you have less than 2 cups-
simply add enough bottled salsa to make up the difference.
11.
Edited 8-21-06: Do not skip any of the steps. It may seem
stupid- but rinsing the rice to remove the starch is very important if you want
fluffy rice. It will only take two minutes of your time but it makes the difference.
12.
Edited 8-15-08: Leftovers are just as delicious the next day so
this is a perfect dish to make ahead time for potlucks. This rice also freezes
well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat
from frozen: Place in a pyrex dish and warm in the microwave, stirring every
2-3 minutes until heated through.
You'll love this rice!
Money back guarantee.
Collected from internet
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