Mexican Rice
Source: Cook's Illustrated
Serving: 6-8 as side dish
Ingredients:
- 2 medium ripe tomatoes (about 12 oz), cored and quartered
- 1 medium onion, preferably white, peeled, trimmed of root end and quartered
- 3 medium jalapeno chiles
- 2 cups long-grain white rice
- 1/3 cup canola oil
- 4 medium garlic cloves, minced or pressed through garlic press
- 2 cups low-sodium chicken broth
- 1 tablespoon tomato paste
- 1 1/2 teaspoon table salt
- 1/2 cup minced fresh cilantro leaves
- 1 lime, cut into wedges for serving
- Adjust oven rack to middle position and heat oven to 350 degrees. Process tomatoes and onion in food processor until smooth and thoroughly pureed, about 15 seconds, scraping down bowl if necessary. Transfer mixture to liquid measuring cup; you should have 2 cups. Remove ribs and seeds from 2 jalapenos and discard; mince flesh and set aside. Mince remaining halapeno, including ribs and seeds; set aside.
- Place rice in a large fine mesh strainer and rinse under cold running water until water runs clear, about 1 1/2 minutes. Shake rice vigorously in strainer to remove all excess water.
- Heat oil in heavy-bottomed ovensafe 12-inch straight-side saute pan or Dutch oven with tight-fitting lide over medium-high heat, 1 to 2 minutes, Drop 3 or 4 grains of rice in oil; if grains sizzle, oil is ready. Add rice and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes. Reduce heat to medium, adding garlic and seeded minced jalapenos; cook, stirring constantly, until fragrant, about 1 1/2 minutes. Stir in pureed tomatos and onions, chicken broth, tomato paste, and salt.; increase heat to medium-high and bring to a boil. Cover pan and transfer to oven; bake until liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.
- Stir in cilantro and reserved minced jalapeno with seeds to taste. Serve immediately, passing lime wedges separately.
