Mexican Rice(Atk) Recipe

Name: Mexican Rice(Atk)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium ripe tomatoes, cored and quartered (about 12 ounces); 1 medium onion, preferably white, peeled, trimmed of root end, and quartered; 3 medium jalapeno chiles, removing the ribs and seeds from 2; 2 cups long-grain white rice; 1/3 cup canola oil; 4 garlic cloves (med. minced or pressed through a garlic press about 4 teaspoons); 2 cups low sodium chicken broth; 1 tablespoon tomato paste; 1 1/2 teaspoons salt; 1/2 cup fresh cilantro leaves, minced; 1 lime, cut into wedges for serving

Servings: persons

2 medium ripe tomatoes, cored and quartered (about 12 ounces)
1 medium onion, preferably white, peeled, trimmed of root end, and quartered
3 medium jalapeno chiles, removing the ribs and seeds from 2
2 cups long-grain white rice
1/3 cup canola oil
4 garlic cloves (med. minced or pressed through a garlic press about 4 teaspoons)
2 cups low sodium chicken broth
1 tablespoon tomato paste
1 1/2 teaspoons salt
1/2 cup fresh cilantro leaves, minced
1 lime, cut into wedges for serving

1
Adjust an oven rack to the middle position and heat the oven to 350 degrees. Process the tomatoes and onion in a food processor until smooth and thoroughly pureed, about 15 seconds, scraping down the bowl if necessary. Transfer the mixture to a liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that the volume equals 2 cups). Remove the ribs and seeds from 2 jalapenos and discard; mince the flesh and set aside. Mince the remaining jalapeno, including the ribs and seeds; set aside.
2
Place the rice in a large fine-mesh strainer and rinse rice under cold running water until the water runs clear, about l 1/2 minutes. Shake the rice vigorously in the strainer to remove all excess water.
3
Heat the oil in a heavy-bottomed straight-sided 12-inch ovenproof saute pan or Dutch oven with a tight-fitting lid over medium-high heat for 1 to 2 minutes. Drop 3 or 4 grains of rice into the oil; if the grains sizzle, the oil is ready. Add the rice and fry, stirring frequently, until the rice is light golden and translucent, 6 to 8 minutes. Reduce the heat to medium, add the garlic and seeded minced jalapenos, and cook, stirring constantly, until fragrant, about 1 1/2 minutes. Stir in the pureed tomato mixture, chicken broth, tomato paste, and salt. Increase the heat to medium-high and bring to a boil. Cover the pan and transfer to the oven. Bake until the liquid is absorbed and the rice is tender, 30 to 35 minutes, stirring well after 15 minutes.
4
Stir in the cilantro and reserved minced jalapeiio with seeds to taste. Serve immediately, passing the lime wedges separately.

887

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 medium ripe tomatoes, cored and quartered (about 12 ounces), 1 medium onion, preferably white, peeled, trimmed of root end, and quartered, 3 medium jalapeno chiles, removing the ribs and seeds from 2, 2 cups long-grain white rice, and more.

Yes, Mexican Rice(Atk) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Rice(Atk)

How did you like this recipe?

Frequently Asked Questions