| This recipe is liked by 1 person(s). |
RICE - Authentic Mexican Rice :]>
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: O Taste and See
| Authentic Mexican Rice Pinterest | |
| 14.5 oz can | diced tomatoes |
| 1 small | onion, chopped |
| 1 | jalapeno pepper,, (optional) |
| 2 cups | long grain white rice |
| 1/3 cup | canola oil |
| 4 | garlic cloves, minced |
| 2 cups | chicken broth |
| 1 1/2 tsp | salt |
Cilantro, optional
Preheat oven to 350 degrees.
1. Rinse rice in mesh strainer under running water, until water runs clear. Let rice stand in strainer for excess water to drain.
2. Meanwhile, add tomatoes and onions to blender and process until smooth. Pour out exactly two cups of*the mixture, add chicken broth if needed to measure two cups. Mix with 2 cups of chicken broth, stir to combine. Set aside.
3. Remove seeds and ribs from jalapeño, dice and set aside.
4. Over medium high heat, heat oil in dutch oven; add rice. Cook rice in oil until it is starting to turn golden, stirring often. Reduce heat to medium, add garlic and jalapeño. Continue stirring while the jalapeño and garlic sauté, a couple minutes. Add tomato mixture and salt to rice, bring to boil.
5. Cover dutch oven with lid, and transfer to oven. Bake for 15 minutes, then remove from oven and stir. Bake for an additional 20 minutes, or until all liquid is absorbed. Remove from oven and let sit for five minutes. Serve with cilantro
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe