Mexican Rice
Although Mexican Rice is not really from Mexico, it is one of the staples of Mexcian cuisine in the United States. This recipe has been refined over the years and just makes every meal that much more special. Full of flavor for any dish from stews to burritos. I hope you enjoy it as much as we do.
Equipment
- 1 Sauté Pan with oven safe lid
- 1 Wooden Spoon
- 1 4 Cup Measuring Cup
- 1 Food Processor
- 1 Chef Knife
Ingredients
- 12 oz Whole Peeled Canned Tomatoes Crushed
- 1 med White Onion Coarsely Chopped
- 3 med Jalapeno Peppers (seeded or not) Minced
- 2 cps Long Grain White Rice
- 1/3 cp Vegetable Oil
- 5 lrg Garlic Cloves Minced
- 2 cps Low Sodium Chicken Broth
- 2 tbsp Kosher Salt
Instructions
- Preheat your oven to 370 degrees on bake or convection.
- Process Tomatoes and Onion until smooth. Measure out 2 cups in a 4 cups in a container to which add the Chicken Broth and Salt. Rinse the Rice in a strainer under cold water gently washing out the starch.
- Heat the oil in a large Sauté Pan and sauté Rice for 8 minutes while frequently stirring to avoid sticking and burning Rice. Add the Garlic and Jalapeno Peppers while stirring for 2 minutes. Stir in slowly the Tomatoes and Chicken Broth mixture carefully to not splatter yourself.
- Cover with a oven safe lid, place in the oven for 2o minutes. Stir the Rice halfway through the cooking process.
- Let stand partially covered for 10 minutes before service and fluff with a fork. Mexican Rice can freeze well if you let cool completely, place in plastic containers (portion out) and freeze upright up to 3 months.
