This recipe is as good as Mexican restaurant rice. Everything is pureed as well as cooked in. There are also no chunks of anything, just dry fluffy rice with the tiniest hint of a tomato flavor and all the seasonings.
You will have to adjust your cooking time if you want to use brown rice. However, we recommend that you use the following directions and cooking instructions.
- 12 ounces of tomatoes (very ripe and cored)
- 3 medium jalapenos
- 1⁄3 cup of canola oil
- 1 medium white onion
- 2 cups of long grain white rice
- 4 minced garlic cloves
- 1 tablespoon of tomato paste
- 1 and 1⁄2 teaspoons of salt
- 1 lime
- 2 cups of chicken broth
- 1⁄2 cup of fresh cilantro (minced)
- Put the rack in the middle and preheat your oven to 350 degrees F. Use processor or blender to process onion and tomato until pureed and thoroughly smooth. Now, transfer mixture to measuring cup and reserve 2 cups, discarding excess. In the next step, remove seeds and ribs from 2 jalapenos and discard. Now, mince flesh and set it aside. Mince jalapeno, which has remained, and set it aside. Put rice in a fine mesh strainer and rinse under cold running water for about 1 minute and 30 seconds, until water runs clear.
- In order to remove excess water, shake rice vigorously. By doing this, you will remove the starch from the rice so it won’t stick. In case you omit this step, the rice won’t be fluffy and dry. In the next step, use a Dutch oven to heat oil with tight fitting lid over low-medium heat for about two minutes. Add several rice grains and if they sizzle then it’s ready. Now, add rice and fry, stirring, for about 6 to 8 minutes, until rice is light golden and translucent. Be careful that the oil doesn’t get too hot too fast since it will splatter.
- In this step, reduce heat to medium, add 2 minced jalapenos and garlic and cook, stirring constantly, for about 1 minute and 30 seconds, until fragrant. Now, stir in broth, pureed mixture, salt, and tomato paste. Increase heat to medium-high and bring it to a boil. Cover and transfer pan to the oven in order to bake for about 30 to 35 minutes, until liquid is absorbed and rice is tender. Make sure to stir well after 15 minutes. Now, stir in minced jalapeno, cilantro to taste, and pass lime wedges separately.