By Tracey
Mexican Rice
from More Best Recipes by the editors of Cook’s Illustrated
Ingredients:
- 2 medium ripe tomatoes (about 12 oz), cored and quartered
- 1 medium white onion, peeled and quartered
- 3 jalapeno chiles
- 2 cups long grain white rice
- 1/3 cup vegetable oil
- 4 garlic cloves, minced (about 4 teaspoons)
- 2 cups low-sodium chicken broth
- 1 tablespoon tomato paste
- 1 1/2 teaspoons salt
- 1/2 cup minced fresh cilantro (optional)
- Lime wedges for serving (optional)
Directions:
Preheat oven to 350 F. Process tomatoes and onions in the 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). Remove the ribs and seeds from 2 of the jalapenos and mince the flesh. Mince the remaining jalapeno, including the ribs and seeds this time, and reserve separately.
Place the rice in a large fine mesh strainer and rinse under cold running water until the water runs clear, about 1 1/2 minutes. Shake rice vigorously in strainer to remove all excess water.
Heat the oil in a large Dutch oven or 12-inch heavy-bottomed ovensafe straight-sided sauté pan with a tight-fitting lid over medium-high heat, 1 to 2 minutes. Add the rice and fry, stirring frequently, until it is golden and translucent, 6 to 8 minutes. Reduce the heat to medium and add the garlic and the minced jalapenos (the two without the ribs and seeds); cook, stirring constantly, until fragrant, about 1 1/2 minutes. Stir in the pureed tomato and onion 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 rice is tender, 30 to 35 minutes, stirring well after 15 minutes.
Stir in the cilantro (if using) and the reserved minced jalapeno (the one with the seeds and ribs) to taste. Serve with lime wedges, if desired.
