Mexican Rice With Charred Tomatoes, Chiles, And Oni

Name: Mexican Rice With Charred Tomatoes, Chiles, And Onion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium ripe tomatoes, cored (about 12 oz.); 1 medium white onion, peeled and halved; 6 medium garlic cloves, unpeeled; 3 medium jalapeno chiles, 2 halved with ribs and seeds removed, 1 minced with ribs and seeds; 2 cups long-grain white rice, rinsed; 1/3 cup canola oil; 2 cups low sodium chicken broth; 1 tablespoon tomato paste; 1 1/2 teaspoons salt; 1/2 cup minced fresh cilantro leaves; 1 lime, cut into wedges for serving

Servings: persons

2 medium ripe tomatoes, cored (about 12 oz.)
1 medium white onion, peeled and halved
6 medium garlic cloves, unpeeled
3 medium jalapeno chiles, 2 halved with ribs and seeds removed, 1 minced with ribs and seeds
2 cups long-grain white rice, rinsed
1/3 cup canola oil
2 cups low sodium chicken broth
1 tablespoon tomato paste
1 1/2 teaspoons salt
1/2 cup minced fresh cilantro leaves
1 lime, cut into wedges for serving

1
Heat a large cast-iron skillet over medium-high heat for about 2 minutes.
2
Add tomatoes, onion, garlic, and halved chiles and toast the vegetables, using tongs to turn them frequently, until softened and almost completely blackened, about 10 minutes for the tomatoes and 15 to 20 minutes for the other vegetables.
3
When cool enough to handle, trim the root ends from the onion and halve each piece.
4
Remove the skins from the garlic and mince.
5
Mice the jalapenos.
6
Adjust an oven rack to the middle position and heat oven to 350u00b0F.
7
Process the toasted tomato and onion in a food processor until smooth and thoroughly pureed, about 15 seconds, scraping down bowl if necessary.
8
Transfer mixture to a liquid measuring cup; you should have 2 cups. If necessary, spoon off any excess so that the volume equals 2 cups.
9
Follow the recipe for Mexican Rice from heating the oil in the pan or Dutch oven, adding the toasted minced jalapenos and garlic along with the pureed tomato mixture.

917

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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 (about 12 oz.), 1 medium white onion, peeled and halved, 6 medium garlic cloves, unpeeled, 3 medium jalapeno chiles, 2 halved with ribs and seeds removed, 1 minced with ribs and seeds, and more.

Yes, Mexican Rice With Charred Tomatoes, Chiles, And Onion 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.

That's it — enjoy your meal!

Mexican Rice With Charred Tomatoes, Chiles, And Onion

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions