Tuesday, January 15, 2013

Best Mexican Rice Ever

No joke... This is the best Mexican rice I have ever tasted.  There are quite a few steps involved, but I think they are worth every last one of them.  I would take 15 minutes more work with this result over a convenient boxed mix any day!  The first time I made this, my husband was inspecting the rice.  I was waiting for him to bust out his magnifying glass and ask Watson to solve the mystery of the delicious rice.  Finally he asked, "How did you do this?!"  Well, I keep a little Mexican woman named Maria under the kitchen sink.  Not really, but it tastes authentic and I'm sure if there was a Mexican woman named Maria that lived in my kitchen, I just might beat her at a Mexican rice throwdown!  Bring it on!  I've got my sombrero ready.  

Mexican Rice
source: food.com

1 can diced tomatoes
1 medium white onion
3 medium jalapenos (I only used 1 in the hopes that my kids would eat it)
2 c long grain white rice (not instant!), uncooked
1/3 c canola oil
4 minced garlic cloves
2 c chicken broth
1 T tomato paste
1 1/2 t salt
1/2 c fresh cilantro
1 lime

Preheat oven to 350.

Place diced tomatoes and onions in a blender or food processor.  Process until smooth. Transfer to a measuring cup to get 2 c of the mixture.  Discard the rest.

Remove the seeds and veins from 3 jalapenos  If you want less heat, use one.

Place rice in a fine mesh strainer and run under water until the water runs clear- about 1-2 minutes.  Don't skip this step! This removes the starch from the rice and it cooks up better.

Heat oil in an oven safe dutch oven pan over medium-high heat.  (If you don't have one, use any skillet and later transfer the mixture to an oven-safe dish.)  Make sure the oil is hot enough by dropping in a couple grains of rice.  If it sizzles, it's ready.  Add the rice and fry it for 6-8 minutes.

Reduce heat to medium.  Add in 2 diced jalapenos and garlic.  Cook for another 1-2 minutes, stirring constantly.

Add the broth, pureed mixture, tomato paste, and salt. Bring back to a boil.  Place the lid on the oven-safe dish and place it in the oven.  If you don't have an oven-safe dutch oven, transfer the rice to an oven-safe dish and cover it with foil.

Bake for 30-35 minutes, stirring after 15 minutes.

Take it out.  Add the chopped cilantro and the remaining diced jalapeno.  Stir.

Garnish with lime wedges.

15 comments:

  1. I've missed blogging! It's nice to be back, despite the grammatical errors and switched words in posts. Next time you're sitting on the beach, soak up some sun for me!

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  2. What can I sub the chicken broth with? Can I use the beef

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    1. Hi Lyssette, using beef broth instead of chicken broth will alter the color and flavor of the rice. If you try it, I'd be curious how it turns out.

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  3. I make one very similar to this. I don't like cilantro. So I use fresh flat leaf parsley. I've made with both beef and chicken depending on the meat in the main dish. They both are good to me. :D

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    1. I have heard that cilantro tastes like soap to some people and everyone else loves the flavor. Brains can be so weird! I'm going to have to try it with both types of broth. Thanks for the suggestion!

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  4. Do you have to use can diced tomatoes? Why not fresh tomatoes?

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  5. Can I use fresh tomatoes instead of canned?

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    1. I've never tried it, but I'm sure that it would work fine. If you try it, I'd love to hear how it turns out!

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  6. Made this and it is deeeeelish! I used 2 jalapenos, seeded and de-veined - will leave some seeds in next time. It IS The best Mexican Rice Ever!, you are sooo right! Thanks for sharing!

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    1. I'm so glad you liked it! Thanks for leaving a comment!

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  7. can I prepare the mixture beforehand and refrigerate before the baking step?

    Add the broth, pureed mixture, tomato paste, and salt. Bring back to a boil. (HERE) Place the lid on the oven-safe dish and place it in the oven. If you don't have an oven-safe dutch oven, transfer the rice to an oven-safe dish and cover it with foil.

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    1. I've never tried that, but I bet it would work like a charm! There is a lot of prep work in this rice, so anything done in advance would be very helpful. If you try it, please let me know how it turns out!

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  8. Made this a few days ago to bring as a side dish to a work party. Everyone loved it and wanted to know what restaurant I got it at. Even my Mexican friends said it was good. One of 'em said, "Dam Rob, this is some gourmet shit!" Thanks for the recipe. And I agree with your attitude towards cooking. I will be looking at more of your recipes.

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    1. Hi Rob! I'm so glad that it turned out well. I mean, shoot.. if your Mexican friends liked it, it must be the real deal! Thanks for leaving a comment. If you try something else, let me know how you like it!

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