Mexican Rice (arroz A La Mexicana)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 medium ripe tomatoes, cored and quartered (about 12 oz.)
• 1 medium onion, peeled, trimmed, and quartered
• 3 medium jalapeno chiles, 2 halved with ribs and seeds removed, 1 minced with ribs and seeds
• 1/3 cup vegetable oil
• 2 cups long-grain rice, rinsed
• 3 medium garlic cloves, minced (about 4 tsp.)
• 2 cups low sodium chicken broth
• 1 tablespoon tomato paste
• 1 1/2 teaspoons salt
• 1/2 cup minced fresh cilantro leaves
• 1 lime, cut into wedges for serving

Recipe

• 1 adjust an oven rack to the middle position and heat the oven to 350°f.
• 2 process the tomatoes and onion in a food processor until smooth and thoroughly pureed, about 15 seconds, scraping down the bowl if necessary.
• 3 transfer the mixture to a liquid measuring cup; you should have 2 cups. if necessary, spoon off and discard any excess.
• 4 heat the oil in a large, heavy-bottomed, oven-safe straight-sided saute pan or dutch oven with a tight-fitting lid over medium-high heat for 1 to 2 minutes.
• 5 drop 3 or 4 grains of rinsed rice in the oil; if they sizzle, the oil is ready.
• 6 add rice and cook, stirring frequently, until the rice is light golden and translucent, 6 to 8 minutes.
• 7 reduce the heat to medium, stir in the garlic and seeded minced jalapenos, and cook, stirring constantly, until fragrant, about 1 1/2 minutes.
• 8 stir in the pureed tomatoes and onion, chicken broth, tomato paste, and salt.
• 9 increase the heat to medium-high and bring to a boil.
• 10 cover, transfer to oven, and bake until the liquid is absorbed and rice is tender, 30-35 minutes. stir well halfway through cooking time.
• 11 stir in cilantro and reserved minced jalapeno with ribs and seeds to taste.
• 12 serve immediately.