Recipe adapted from America’s Test Kitchen
Mexican Rice
This recipe is adapted from America's Test Kitchen. It makes a large quantity and is a total crowd pleaser..
Ingredients
- 2 large or 3-4 medium tomatoes cored and quartered
- 1 onion coarsely chopped
- 2 jalapeno peppers stemmed, seeded & minced
- 1 jalapeño pepper stemmed and minced, include seeds
- 1/3 cup canola or vegetable oil
- 2 cups long grain white rice rinsed
- 4 cloves garlic minced
- 2 cups vegetable or chicken broth
- 1 Tbsp gluten-free tomato paste
- 1 1/2 tsp salt
- 1/2 cup fresh cilantro chopped
Instructions
- Preheat the oven to 350 degrees
- Place tomatoes and onion in a food processor and pulse until smooth. Transfer liquid to a 4 cup measuring cup and spoon off excess as needed to get to 2 cups.
- Heat oil in a Dutch oven over medium high heat for 1 to 2 minutes. Drop a few grains of rice into the oil. If the grain sizzles, oil is ready. Add rice and cook, stirring frequently until rice is a light golden & translucent, about 6-8 minutes.
- Reduce heat to medium. Add garlic & seeded jalapeño and cook, stirring constantly for about 1 minute.
- Add in tomato-onion mixture, broth, tomato paste and salt. Bring to a boil.
- Cover and transfer pot to the oven. Bake for 30-35 minutes, stirring once at 15 minutes. Liquid will absorb and rice will be tender.
- Remove from oven, fold in cilantro and final jalapeño to taste. Only one person in my family likes the additional jalapeño so I leave it out to be added individually.
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